|Photo Source: Agraia.org
Ciavenasca Goats, hailing from the picturesque Val Chiavenna in Lombardy, Italy, are esteemed members of the alpine group of goats, thriving in the rugged terrain of their mountainous homeland. Commonly reared in this region, they epitomize adaptability to high-altitude grazing and embody the resilient spirit of mountain-dwelling livestock.
Standing proudly at heights of 75-80 cm at their withers, Ciavenasca Goats present a striking array of colors, adorned with a short, practical hair coat perfectly suited to their alpine lifestyle. With their distinctive horns adding to their rugged appearance, these goats exude a sense of strength and vitality as they navigate the challenging landscapes of Val Chiavenna.
While renowned for their dairy prowess, Ciavenasca Goats also serve a dual purpose, valued for their meat production capabilities. From tender kids to mature animals, they contribute to the culinary traditions of the region, with their succulent meat forming the basis of traditional dishes like "Viulìn de càvra de Ciavéna." This delectable by-product, crafted from salted and spiced thigh and shoulder cuts, undergoes a meticulous aging process of 2-3 months, resulting in a savory delicacy cherished by locals and connoisseurs alike.
In essence, Ciavenasca Goats embody the harmonious blend of utility and tradition, their hardy disposition and multifaceted contributions reflecting the rich tapestry of life in the mountainous landscapes of Val Chiavenna. As guardians of ancient culinary heritage and stalwarts of alpine agriculture, these goats play an integral role in the cultural fabric of Lombardy's rugged terrain.