Ciauscolo — Marchigiana Spreadable Salami

The Marche-Umbria border territory, specifically the Macerata and Camerino areas. Ciauscolo is documented in Marchigiana records from at least the 18th century. IGP status was granted in 2009.

Ciauscolo (or ciavuscolo) is the spreadable salami of the Marche and southern Umbria: a softly textured, intensely flavoured pork salami made from belly, shoulder, and pancetta ground very finely with garlic, black pepper, and white wine, stuffed in a natural casing and cold-smoked then hung to cure for 15-60 days. At the right stage of maturity, it is completely spreadable at room temperature — scooped with a knife and spread thickly on toasted bread. It is IGP-protected and is one of the most distinctive Italian artisan salumi.

Ciauscolo has a deep, rich pork flavour with a noticeable black pepper warmth and the subtle woodsmoke from the cold-smoking stage. The fat is the medium for all these flavours, carrying them evenly across the palate. Spread on rough-textured toasted bread, the contrast between the soft, yielding salami and the crisp bread is the perfect format.