3749 Ciauscolo

This is a typical salami from the Marche Region, most popular in areas around Macerata and Piceno with Visso being the heart of the production area.
There are many slight variations to the product but however and wherever you try it-----it's delicious.
A few artisans still produce it in its original form and if you are lucky enough to find them then you have struck a winner.

The name comes from the Latin cibusculum meaning small food (piccolo cibo) and it's basically a spreading salami a bit like pate in some ways.

The tastiest cuts from the stomach, shoulder and ham of the pork are mixed together with a high percentage of lard to make it more tender.
They are minced and a mould is added to give it a creamy texture.
Salt, pepper and sometimes even black truffle are added and then the product is wrapped in the gut of the pig and left to smoke .
Anything after 20 days, the product is ready for eating.
Left longer the ciauscolo becomes a bit less tender and easier to slice.

A glass of red and buon appetito!!!