Violino della Valcamonica

Brescia, Valcamonica, Lombardy

Violino della Valcamonica – photo ERSAF

A traditional product of Valcamonica (Brescia), but also widespread in Bergamo and other neighboring provinces.

It ‘a leg of ham made from goat, lamb, deer or chamois.

And product is aged for 60 days.

Presents the original anatomical shape that roughly resembles a violin.

It has a gray exterior, mahogany red brownish when cut.

Has a weight ranging between 1.0 and 1.5 kilograms.

INGREDIENTS
Leg of lamb or goat or chamois or roe deer
Salt
Garlic
Cinnamon
Red wine
Crushed pepper
Laurel
Juniper berries
Cloves
Coriander
Spices composition varies from manufacturer to manufacturer
Sodium nitrate (E 250)

STAGES OF PROCESS
Stripping
Degreasing
Trimming
Preparation of tanning
By stacking tubs tanning
Stop at 14-15 ° C for 20 days with turning over every 4-5 days
Hung drying in a dry and ventilated for 7 days
Seasoning hung in the cellar at 12-14 ° C for 60 days
AUTHOR
23/03/2006 – Paolo Boni

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