This singular cured meat is made with the leg and shoulder meat of goat. It is shaped like a violin (or ‘violino,’ in Italian): the hoof represents the neck of the instrument and the muscular mass the body. Native to the Valchiavenna, where the processing and salting of meat are age-old traditions, Valchiavenna Goat Violino weighs from one-and-a-half to three kilograms, depending on the cut of meat used (front shoulder or rear leg). The tastiest, most fragrant Violinos are aged slowly and naturally.

Production Area:
Communes of Chiavenna and Campodolcino in Valchiavenna (Province of Sondrio)

Presidium Supported by:
Provincial Authority of Sondrio, Commune of Chiavenna, Consorzio Promozione Turistica of Valchiavenna

Presidium Coordinator:
Teresa Tognetti, tel. +39 0343 220211-32374 teresa.tognetti@virgilio.it
Aldo Del Curto, tel. +39 0343 32312