Prosciutto di capra piccolo - Going to Hang
Last Saturday I wrote about a boneless leg of goat I had purchased at the farmer's market and how I decided to cure them two different ways to judge what's more effective. The first was a blend of seemingly "moccetta" type spices, with the second being just a basic just salt and instacure.  So far so good, and here are photos from the drying prep process.  I decided to roll the spiced portion in some fennel pollen before stuffing into the bung.  My guess for readiness is some where in the area of 3 - 4 weeks.   My fingers are crossed.