Differences and similarities between the two typical Alpine cured meats
Among ours Mountain cured meats produced in Livigno There are two Traditional Alpine products, noble and with a long history behind them: the goat fiddle and the sheep fiddle. Let's find out more about their characteristics, what aspects they have in common and where they differ.
Il violino prende il nome dalla parola italiana "violino", che è un diminutivo di "viola".
The name "violin" for a cured meat might sound strange, yet the explanation is very simple. The appellation derives from methods by which these products are traditionally slicedare rested on the shoulder and, holding them at the opposite end with one hand, just like a bow instrument, one proceeds to cut with a knife with the other hand, yielding Thin, aromatic slices.
The goat violin and the sheep violin have this peculiarity in common: they are sliced just as if you were playing a violin.
Goat violin: characteristics and production
Goat violin is a fine cured meat made from Goat leg meat, a particularly lean type of meat. The artisanal processing involves the Tanning of hides with a blend of salt, pepper, natural flavourings and wine and then, after the massage, a process of appassimento and ageing which here in Livigno lasts about 2 months. The slow drying of this goat salami is functional for flavouring the meat, which matures unique and authentic taste.
The goat violin is a Pure artisan cured meats, who just like the goat's cheese it stands out for its unmistakable flavour, in which one can perceive the smells of grass grazed by animals grazing in the summer months. Once sliced with a mandoline, it's perfect to accompany an aperitif with a Rich platter of typical cheeses.
Discover the goat violin of Alpe Livigno
Sheep's violin: craftsmanship and quality
Our Alpine salami production complements our goat products with sheep products. From the Whole lamb legs, used as raw material, thus giving birth to the sheep violin, whose processing is analogous: the meats, marinated with salt, wine, and spices, are subjected to slow curing, which lasts on average one month more than the goat violin (circa 90 days), during which their organoleptic and taste characteristics mature.
Besides the Differences in ageing, these sheep's cured meats have a Larger weight grading compared to goat violins – about 1.5-2 kg – and a slightly different taste profile: their flavour is therefore fuller, rounder, and sometimes sweeter Compared to the goat version, a symptom of a wider aromatic bouquet. Ideal as Appetiser meats along with its cousin, the sheep's fiddle pairs well with Full-bodied red wines, rustic jams and mountain honey.
Discover the sheep violin of Alpe Livigno
Where to buy typical Livigno violins
Goat and sheep violins, typical of the Alps and produced in Livigno following local tradition, are only available for sale at certain times of the year in Shops of Alpe Livigno:
- Alpe Livigno outlet in the centre of Livigno (via Plan 93/H);
- Sales point in the locality of Tresenda, at our farm, at 132/A Via Dali Mina.
The production is limited in quantity and the product is always in high demand, so we recommend checking in-store availability using our contacts.