I have this funky little dream about having a small hobby-sized goat ranch/dairy, not that the goats are hobby-sized but the operation is. But at the same time I'd like for it to pay for itself and maybe even make a few bucks (not looking to be a goat ranching magnate), and so looking at ways to upvalue the production. At the very least I can enjoy it myself, but I'm certain there are some restaurants, ethnic or otherwise, who might be interested in the products.
Instead of selling raw milk it's worth the small investment to sell yogurt or aged cheese. Instead of selling live goats for slaughter it's worth the small investment to sell fresh primals and cured meats. So I've been looking for recipes and instructions on how to do that, and I've found some, but I thought I'd ask here as well, since we have such a variety of intelligent folks here, from all over the world or have traveled it.
Are goat sausages, cured or fresh, really that different from lamb and mutton versions? I found a recipe for mocetta, a northern Italian cured goat ham, prosciutto-ish, and wondered if some here had recipes for other charcuterie as well. I'm really interested to try my hand, as well as enjoy a new way to eat this worldwide popular though scorned at home meat.