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Ciauscolo of the Marches

PAT - Traditional Agri-Foodstuffs


Ciauscolo, also called Ciabuscolo or Ciavuscolo, is a characteristic cold cut of the Marches. The fact that it can be spread represents the main feature of the product: as a matter of fact, you can taste it spread on slices of bread. The parts of the pig used (animals of certified breeds well-described in the production specifications) are the ones that are considered less noble, but more tasty: underbelly, shoulder, ham and loin trimmings. To these, considerable quantities of lard are added to prepare a more or less fat products. The mixture, thinly minced, is salted and mixed with aromas like pepper, garlic, and cooked wine. Then it is placed into natural bowels. This big "sausage" is then smoked with juniper berries. The maturation period will influence the toughness level, and varies from a minimum of 15 days to two/three months, in airy premises.

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