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.

Discover all our local cured meats

L'articolo Violino di capra e violino di pecora: cosa sono e in cosa sono diversi proviene da Alpe Livigno.

  dairy production which kicks off from the fresh milk processing of our cattle has several flagships, from the scimudin at cottage cheesebut a separate chapter deserves our butter: a typical product of Livigno which preserves the flavour of the pastures and stems from a long tradition of craftsmanship.

Our Livigno butter: ingredients, processing and characteristics

Alpe Livigno butter is a mountain butter which we produce exclusively during the summer, when our cows graze in the open air, feeding on thefresh grass from the Alpe Vago meadowsat an altitude of around 2000 metres. To obtain it we use the raw milk resulting from the daily milking of the cows, which rests overnight until the cream rises: once separated from the milk, it is placed inside the churnfrom where the butter loaves will come out to be shaped using the special wooden mould.

Ours is a 0 km0 alpine pasture butterbecause it is produced within the Alpe Vago Alpine dairyin the same place where the cows graze in the summer months. In addition to its unmistakable, genuine flavour and its scent of fresh grass, the main characteristic of Alpe Livigno butter is its intense straw yellow colourwhich derives from thenatural nutrition of the animals and testifies to the high level of quality of this product.

All the virtues of Alpe Livigno butter and where to buy it

Our yellow butterconsidered one of Livigno's best butters, has sweet and delicate noteswith an aftertaste of pasture grass, and is a wholesome product that can be used in many recipes, as well as being enjoyed on its own (e.g. for breakfast with bread). It has good nutritional properties, the most important of which is the intake of vitamins A and Dand is a portentous natural antioxidant which protects against the effects of free radicals and cellular ageing.

The high quality of Alpe Livigno butter is evidenced by the fact that it was selected, along with a small number of products, for the TAS'T project in Livigno (Timeless Alpine Tradition) which brings together the foods typical of Livigno's traditional cuisine to rediscover and enhance them (find out more about the TAS'T project). And numerous are the Livigno and Valtellina recipes prepared with butter km zero, starting of course with pizzoccheri and polenta.

Where to find Alpe Livigno butter? In addition to tasting it in the Alpe Vago hut, it is possible buy our alpine butter directly at the Alpe Vago shop and in the Alpe Livigno sales outlets along with other dairy and livestock products:

• Alpe Livigno Shop Tresenda (the sales outlet at our premises) at 132/A Dali Mina Street;
• Alpe Livigno shop centre 93/H Plan Street.

Find out more about Livigno butter

L'articolo Il burro di alpeggio di Alpe Livigno: un prodotto di qualità superiore proviene da Alpe Livigno.

Livigno is famous for its bresaolahandcrafted and genuine. But there is a special bresaola that is produced here: the Bresaola 4ITa typical product that combines Alpine tradition and short supply chain. Let's get to know it better and discover its secrets.

What is Bresaola 4IT and why is it called that?

Bresaola 4IT is a 100% Italian bresaola, which is produced with Italian meat and whose transformation process takes place entirely on Italian territory, and in our case in Livigno. The term 4IT that distinguishes and differentiates it from all other bresaolas means precisely that the material of this sausage comes from:

• cattle born in Italy;
• bred in Italy;
• slaughtered in Italy;
• dissected in Italy.

This is the fundamental difference between Bresaola 4IT and all other types of bresaola found on the market, which are instead made from meat of non-Italian origin.

The 4IT Bresaola of Livigno

Alpe Livigno is among the producers of Bresaola 4IT for years, because from the very beginning we have strongly believed in the value of this project that enhances the Italian supply chain and local production to create a bresaola made in Italy quality. The particularity of our bresaola is even more specific, since all stages of the transformation process of the national raw material take place in LivignoIn fact, here in our charcuterie, the first choice beef, with selected cuts including the prized hip tipis cut and trimmed to remove excess fat, salted with a tanning with salt and natural flavourings including bay leaves, pepper, cinnamon and garlic, and finally spends a period of maturation of at least 25 days in constant climatic conditions to promote ripening in the mountain air.

It is therefore aauthentic Livigno bresaolaproduced with Italian 100% meat and processed according to artisanal methods and respecting tradition: a real delicacy, which has a special taste as well as being a healthy, low-fat and protein food.

Where can you buy Bresaola 4IT in Livigno?

If you want to savour the genuine taste of the Bresaola 4IT Alpe Livigno with the guarantee of certified Made in Italy quality all along the supply chain, you can buy one of the best bresaola in Livigno directly from the manufacturer in one of our two points of sale :

• the delicatessen and cheese shop 132/A Dali Mina Street (locality Tresenda), at the premises of the Alpe Livigno farm, on the road to the Forcola Pass;
• the Alpe Livigno shop in the village centre 93/H Plan Streetin the heart of the pedestrian and shopping area, close to the City Hall.

If you come to holiday in Livigno don't miss the chance to taste 4IT Bresaola, the real premium Italian bresaola: we are waiting for you!

Discover Alpe Livigno's Bresaola 4IT

L'articolo Bresaola 4IT, la bresaola italiana al 100% fatta a Livigno proviene da Alpe Livigno.