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violino di capra

goat prosciutto

A speciality of Piedmont, Lombardy and the Valle d'Aosta, so called because you hold it like a violin to slice it. Up in the Alps they also make violino di capriolo (roe deer) and violino di camoscio (chamois). Piedmont also makes lamb prosciutto: violino d'agnello.

Text © Dana Facaros and Michael Pauls

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