Ciauscolo

Ciauscolo (pronounced cha-US-koh-lo) is a variety of Italian sausage originating from the Marche region of Italy. It is a type of salami that is spreadable, a characteristic that sets it apart from other types of Italian sausages.

History

The origins of Ciauscolo can be traced back to the ancient Roman times. The name "Ciauscolo" is believed to have derived from the Latin word "cibusculum," which means "small food." It was traditionally made during the pig slaughtering season, which usually takes place in winter.

Production

Ciauscolo is made from the shoulder and belly of the pig. The meat is finely ground, seasoned with salt, pepper, garlic, and wine, then stuffed into a natural casing. The sausage is then smoked over juniper branches and aged for several weeks. The aging process gives Ciauscolo its characteristic soft, spreadable texture.

Recognition

In 2009, Ciauscolo received the Protected Geographical Indication (PGI) status from the European Union. This means that only sausages produced in the Marche region using the traditional method can be called Ciauscolo.

Culinary Uses

Ciauscolo is typically spread on bread or used as a filling for pasta. It is also often served as part of an antipasto platter. Its rich, smoky flavor pairs well with robust red wines.

See Also

• Italian cuisine
• List of smoked foods
• Salumi

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