The Violino (violin) is a cold cut made through the salting and the drying of the upper leg or the shoulder of the goat or the chamois, and is produced in the Locarno region.
It is sliced and eaten raw. Its name stems from its shape, which vaguely reminds you of the instrument, but mainly from the manner in which it is sliced: the cold cut is held as if it were a violin and the knife is held as if it were the bow. "Soná al violín" is the expression which is used in the Maggia Valley not only to signify "to play the violin ", but also refers to the cutting of this delicious cold cut. (Written by The Swiss Culinary Heritage Association, www.patrimoineculinaire.ch. Picture: myswissness.com)
Features
- TYPICAL PRODUCTS Cold cuts
