Abstract
The study presents and characterizes the salted and ripened thigh of the 2–3-year-old goats. The study determined the proximate composition, fatty acids profile and volatile compounds composition of fresh and cured and ripened thighs influenced by processing. The completely manual process results in a niche product of reduced fat concentration, a high protein concentration and a ratio n-6/n-3 fatty acids favourable for human health. The final product is lean and of high nutritional value, meeting the criteria of today's considerable consumer demand. The possibility of producing the product on a larger scale would favour breeders who could profit from selling both fresh goat meat and the final product.
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