Ciauscolo is a dry-cured soft salami and the pride of Le Marche region, Central Italy, for all the right reasons. This unique salami is so popular and beloved because it is soft and easy to spread on bread and croutons, in a similar manner to some pates. In 2009, ciauscolo was given PGI status.
The pork meat and fat from shoulder and belly are finely ground with black pepper, garlic and white wine. After being filled in a natural casing the ciauscolo is left to dry for 12-24 hours. The salami is then cold-smoked for two days over juniper branches before being hung to cure.
Slice it and add it to your cold cuts platter, spread it on bread or use it as a sausage to enrich your pasta dishes. The pink paste of this salami is really tasty, perfumed and creamy. Get creative with it or enjoy it on its own.
General description: product obtained from the processing of pork belly, pork shoulder, pork loin and ham trimmings. The maturing process in controlled microclimatic conditions gives the product valuable organoleptic characteristics.
Protected Geographical Indication (PGI).
Main ingredients: Pork, pork fat, salt, wine, ground black pepper, sugar (dextrose), crushed garlic. Gluten free. Lactose-free. The product does not contain allergens.
Storage conditions: The vacuum-packed product expires within 4 months. The whole product should preferably be consumed within 6 months from the date of production. Store in a cool place, +15° C max (+ 4°C max if packaged).