Top 3 Cured Goat Meat
in the World

Sun-dried goat meat is another Cypriot centuries-old delicacy and one of the country's most prized cold cuts, particularly associated with Marathasa Valley, Pitsilia, and Paphos. Traditionally, tsamarella is made with goat thigh, the leanest and most valued cut of the animal. The meat is heavily salted, flavored with oregano, and has a pleasant, gamey flavor. After being cooked, tsamarella is typically served as meze, accompanied with alcoholic drinks such as Cypriot grappa known as zivania.Expand

Violino di capra, literally meaning goat violin, is an Italian goat prosciutto produced in the area surrounding the Northern Italian town of Chiavenna. The name comes from its shape, reminiscent of the violin, and the fact that the traditional method of slicing suggests placing it on a napkin under the chin with one hand while cutting it using a knife with the other - an action that truly resembles that of a violinist using his bow. Made with goat’s shoulder or thigh preserved in brine and flavored with garlic, spices, and red wine, violino di capra is shortly smoked, then aged in natural alpine cavities known as crotti. This Italian delicacy is best enjoyed thinly sliced, accompanied by homemade bread and a glass of red wine.Expand

In Cyprus, salted goat meat is a common meze dish typically served alongside wine and zivania, Cypriot grappa. This ancient meat preparation technique of Byzantine origin is said to have traditionally used the meat of goats that have died of old age. Though it was once an everyday staple, apohtin is today processed in limited quantities, and found mainly in butchery shops of the Marathasa Valley villages.Expand