If I've said it once, I've said it a thousand times. Prosciutto, while commonly associated with a pig leg, can really be made with anything. In this case; a goat leg. This is a a typical salume from Valchiavenna, just a few kilometers from Switzerland. Normally, this is made from the leg of a mountain goat. Unfortunately, mountain goats seem to be in short supply here in Atlanta, so I used what I could find.
The name of the product is pretty interesting. It's called a Violino di Capra, which translated to "goat violin". It has this name because the consumer is meant to hold the cured goat leg like a violin and slice it with a knife as if it we're a violin bow. You can see a good picture of that here. It's passed from diner to diner for each person to slice at will. I vividly remember eating this as a kid in Italy, and distinctly remember the really gamey, bracing flavor and the chewy tough meat. I've been looking forward to making it for a while. I've read that by tradition once the Violino is started, people cannot leave the table until the whole thing is finished! Recipes are guarded very jealously, passed on father to son, so it looks like I'll have to come up with my own recipe. Of course I'll share it here!
|Probably the hardest part is going to be finding a nice whole goat leg. If you visit a market in an area with a large Indian population you shold be able to find one.|
Here is mine. Really nice looking leg.
|Here is the other side. I left it essentially untrimmed. Cleaned off a few pieces of silver skin, but not much really.|
|The cure mixture. I kept it nice and simple to taste the goaty-ness.|
|After 18 days of curing in the fridge, I took it out, gave it a quick rinse, and dried it off well.|
|Side B |
I tied a slipknot around the top of the leg (bottom of the leg?) and put it in the chamber set at 55 deg. F / 75% RH.
|See you in a couple of months...or more!|
As always, I'll report back