Misplaced Pages

Ciauscolo

Salame ciauscolo
Alternative names	Ciavuscolo
Place of origin	Italy
Region or state	Marche
Main ingredients	Pork
Ingredients generally used	Black pepper, garlic, white wine
Media: Ciauscolo

Ciauscolo (Italian: [tʃaˈuskolo]; sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salume, typical of the Marche region (especially in the province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina).

Etymology

The word ciauscolo is related to the local dialectal word ciausculu, although which one derives from the other remains unclear. A possible origin for ciauscolo is the Medieval Latin word cibusculum, meaning 'small food'.

Preparation

This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2024) (Learn how and when to remove this message)

Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced with black pepper and garlic, and white wine. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a 12- to 24-hour drying period. Once the surface has become tacky, the sausage is cold-smoked over juniper branches for two days, then hung to cure. Although it can be aged for a month or more, it is typically eaten after only a brief two weeks. The result is a very soft, moist sausage which can be spread on bread, in a manner similar to some pâtés.

Ciauscolo gained protected geographical indication status in 2009.

A variant in some parts of Marche is called ciauscolo di fegato, mazzafegato or fegatino, in which pork liver is substituted for a certain portion of the fat. This naturally causes the color of the sausage to become darker, and contributes an intense flavor. In this case, orange zest and fennel fronds or flowers are included in the spices.

See also

• List of smoked foods

References

1. The Sagra del Ciauscolo in Moresco
2. "A Moresco is the weekend of ciauscolo". Archived from the original on 2020-10-13. Retrieved 2018-09-21.
3. "DISCIPLINARE DI PRODUZIONE IGP CIAUSCOLO". Regione Marche (in Italian).
4. "Ciauscolo: Marche's Favourite Salumi - Great Italian Chefs". www.greatitalianchefs.com. Retrieved 2024-05-23.

External links

• Ciauscolo recipe at Sonoma Mountain Sausages

v t e Sausage
Overview	Casings List of sausages List of sausage dishes Sausage making
Fresh sausage	Biała kiełbasa Boerewors Boudin Braadworst Bratwurst Breakfast Carniolan Chipolata Cotechino Debrecener Knackwurst Kohlwurst Kupati Italian Italian American Loukaniko Merguez Thüringer Weisswurst
Dry sausage	Salami Cacciatore Ciauscolo Genoa salami Soppressata Prasky Ticinese Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Salsiz Saucisson Sobrassada Sujuk
Smoked sausage	Andouille Kolbász Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst
Cooked sausage	Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Chả lụa Cumberland Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella Bologna Mortadella di Prato Mortadella of Campotosto Pigs in blankets Saveloy Vienna
Cooked smoked sausage	Bierwurst Bockwurst Kabanos Kielbasa
Precooked sausage	Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Ryynimakkara Salceson Stippgrütze Sundae
Grilled sausage	Small sausage in large sausage Tongmo
Related articles	Charcuterie Dried meat List of dried foods Embutidos List of smoked foods Lunch meat Pâté Salumi Smallgoods
Category

• Italian products with protected designation of origin
• Italian sausages
• Smoked meat
• Cuisine of Marche
• Fermented sausages