Weight (Kg): 1,00 Available:				CIAUSCOLO OF PORK MEAT(IGP) 1 kg (TDS00703) Vacuum pack of 0,8 kg ca each one CIAUSCOLO (or more correctly ciavuscolo or ciabuscolo) is a sausage typical of Marche region and maybe is considered “the flagship” of Marche butchery. INGREDIENTS: porks, salt, saccharose, dextrose, aromas, spices. Antioxidant: E300 E301, Preservative: E250 E252. Can contain traces of lactose Notes: product vacuum packed subject to weight change (+/- 5%)   Price: € 13,00 + vat 10%   Read Comments Write a Comment Print Details
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PRODUCTION
It’s produced in Macerata area, especially in Monte Sibillini areas. It’s a spreadable salami with a pink color, it’s composed by shoulder meat, ham and bacon, so the most tasty part of pork, and pork fat (in percentage variable) with the addition of salt and spices like black pepper and grinded garlic and sometimes “Vino cotto” (the ingredients change depending on the local costumes). After two milling the mixture is almost creamy, put it into sack of pork gut (or synthetic) and after the maturing, from two weeks to some months (depending on if you prefer the ciauscolo more or less spreadable), in airy rooms or cellars, it’s ready to be consumed. The famous characteristic of spreadable is obtain with a receipt and a working method that has been passed down from generation to generation on the occasion of the track of the pork ( the day of the butchery and the preparation of the sausages) that with the threshing and the grape harvest were in the rural culture a real festive occasion.
CURIOSITY
The word trace the latin origin of “cibusculum” or rather little food because this cold cut was often spread on small slices of bread that accompanied the workers in their long and hard days in the fields. The production of this typical salami of Marche is about 600 tonnes a year. On 5 December 2006 the ciauscolo obtained the award of Protected Geographical Status (PGS) at National level and the the 11 August 2009 obtained the same award PGS at European level. The pork meat used comes from farming of white breeds crossed and selected in the National territory. The product is vacuum packed to guarantee hygiene and a better quality.
ADVICES
Use for appetizers with cheeses and sausages or as snack spread on slice of bread freshly baked.
Open the vacuum pack one or two days before using the product and liberates it from the packing. Wraps in a with cloth for one day in the refrigerator so it dries. Every time you eat it delete the first slice, if you are not using it for a day and then put it in the refrigerator always wraps in the cloth. If you respect this simple advice, the salami can be preserved for more than a month. .
WINE
"Rosso Piceno", "Rosso Piceno Superiore", "Buraco" e "Collequanto" (for further information visit the RED WINE section).