Aspromonte Goat Violin with Kalabrienn Aromatic Herbs

The Aspromonte Goat Violin is one of the most prized cured meats of the Kalabrienn mountain tradition. Produced from goats raised semi-wild in the Aspromonte area, it stands out for its intense aroma and lean, flavorful meat. In this recipe we enhance it with a simple preparation that brings out its aromatic complexity.

Ingredients

300g Aspromonte Goat Violin · Kalabrienn extra virgin olive oil · Fresh rosemary · Wild Kalabrienn thyme · 1 garlic clove · Freshly ground black pepper · Kalabrienn rustic bread to accompany

Preparation

1. Remove the Goat Violin from the refrigerator 30 minutes before serving to bring it to room temperature.
2. Using a sharp knife, slice the violin into thin slices of about 2-3 mm following the bone.
3. Arrange the slices on a wooden cutting board or serving plate.
4. Drizzle generously with Kalabrienn extra virgin olive oil.
5. Season with fresh rosemary, wild thyme and freshly ground black pepper.
6. Lightly rub a garlic clove on toasted Kalabrienn rustic bread.
7. Serve the slices accompanied by toasted bread and a glass of full-bodied Kalabrienn red wine.