The Violino di Capra is ready! It didn't take that long to dry. I forgot to write down when it went into the curing chamber, but I estimate it it's been about 40 days. Not long, but it's a very lean meat, and not very thick, so I'm not surprised it didn't take long.
The slices are chewy and extremely rich and gamey. This isn't for the feignt of heart! It has a spicyness that hits you in the back of the throat.
The aroma is definite goat. Really good.