This particular "salami to spread" (also called ciauscolo and ciabuscolo) is the most characteristic charcuterie of the Marches region. According to the traditional recipe, it is processed with meat coming from bacon, entrecote, and shoulder ham and with a considerable percentage of bacon fat (about the 50% of the product, even if sometimes it is less). The ingredients are flavored with salt, pepper, fennel garlic, grated orange peel, and they are thinly cut up and minced in order to obtain a very thin and homogeneous mixture. Ciavuscolo is hanged up to dry up and is slightly smoked, then is stored in a cool and dry place. It must be eaten within 15 or 20 days from the preparation, spread on slices of Tuscan bread. There are different kinds of this salami: in particular, ciavuscolo dell'Ascolano is leaner and more compact, while ciavuscolo del Maceratese is softer and fatter.