Ciauscolo

This variety of smoked salami is typical of the Marche region, especially the Sibillini Mountains and the provinces of Macerata, Ancona, Ascoli Piceno, and Fermo. Ciauscolo is a spreadable pork sausage produced from different cuts such as shoulder, bacon and loin, with the addition of ham trimmings and lard. The meat is seasoned with salt, spices, wine, garlic, and fennel seeds, and sometimes even Vincotto.

It is then finely minced and stuffed into natural casings. Lastly, ciauscolo is cold-smoked for two days over juniper wood and left to dry. Even though these sausages can be aged for a couple of months, they are typically eaten after only two weeks, when they are still very soft and succulent, which makes them perfect for spreading on toasted bread, just like pâtés. These salami sausages are somewhat different depending on the area of production: the ones made in the province of Ascoli Piceno are leaner, while the Macerata versions have more lard, which makes them softer. Ciauscolo has a distinctive aroma of smoke with hints of fennel seeds and a sweet, spicy flavor.