The freezer is full. Need some other way of preserving the meat. Violino di Capri is our answer.
It's a cured goat leg - called a violin because you're supposed to hold it like a violin while you cut it. Hopefully not like a concert violinist, more like a folk violinist, if you are tempted to hold it like a classical player I whole-heartedly recommend cutting away from you.
The recipe came from here - and for once I followed the recipe. Except that we dont have sodiium nitrite, so I substituted more salt. And I couldn't be bothered to grind 10 grms of black pepper but we had some pre-ground white pepper instead. And we didn't have any powdered garlic so I just used 4 cloves of fresh garlic instead. And we dont have scales sensitive enough for anything less than 10 grams. So I guessed. 10 Juniper berries will be roughly 3 grams innit? (the recipe links used a rather small goat leg - ours was nigh on 3.5 kg)
And then of course will come the hanging in a chiller cabinet. We don't have one but we'll worry about that in the weeks to come.
The lack of sodium nitrite is a bit of a worry. It's a good idea to use it because it inhibits many nasty things like botulism. It also helps the meat keep a pink colour which is generally considered more attractive. My substitute for Sodium Nitrite was extra salt and a darn good anti-bacterial clean down of everything used in the prep. Here's hoping. Death by botulism is pretty unpleasant.
The lack of piccies is due to Jussi having the camera to photograph more goat kids.
I wanted to take piccies
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