Ciauscolo
Encyclopedia
Ciauscolo is a variety of Italian
salame, 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).
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 in some rare cases vincotto
. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a twelve- to twenty-four-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 pâté
s.
There is a variant in some parts of Marche which is called Ciauscolo di Fegato, or 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.
al word "ciausculu", although which one derives from the other remains unclear. A possible origin for ciauscolo is the Mediaeval Latin word "cibusculum", meaning "small food", or be related to the local dialect
al word "ciausculu" (although it is unclear whether the one derives from the other, or vice versa)
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
salame, typical of the Marche
Marche
The population density in the region is below the national average. In 2008, it was 161.5 inhabitants per km2, compared to the national figure of 198.8. It is highest in the province of Ancona , and lowest in the province of Macerata...
region (especially in the Province of Macerata
Province of Macerata
The Province of Macerata is a province in the Marche region of Italy. Its capital is the city of Macerata.It has an area of 2,774 km², and a total population of 301,701 . There are 57 comunes in the province, see Comunes of the Province of Macerata.-External links:*...
), although it is also widely used in nearby Umbria
Umbria
Umbria is a region of modern central Italy. It is one of the smallest Italian regions and the only peninsular region that is landlocked.Its capital is Perugia.Assisi and Norcia are historical towns associated with St. Francis of Assisi, and St...
(especially in the territory of Foligno
Foligno
Foligno is an ancient town of Italy in the province of Perugia in east central Umbria, on the Topino river where it leaves the Apennines and enters the wide plain of the Clitunno river system...
and part of northern Valnerina).
Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly
Pork belly
Pork belly is a boneless cut of fatty meat derived from the belly of a pig. Pork belly is popular in Asian cuisine, and forms a part of many traditional European dishes such as the Alsatian Choucroute garnie, the Swiss Berner Platte, and the German Schlachtplatte...
. It is spiced with black pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
and garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, and in some rare cases vincotto
Vincotto
Vincotto is a dark, sweet dense condiment produced artisanally in the Apulia region of southeastern Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one fifth of its original volume and the sugars present have...
. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a twelve- to twenty-four-hour drying period. Once the surface has become tacky, the sausage is cold-smoked over juniper
Juniper
Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. Depending on taxonomic viewpoint, there are between 50-67 species of juniper, widely distributed throughout the northern hemisphere, from the Arctic, south to tropical Africa in the Old World, and to the...
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 pâté
Pâté
Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
s.
There is a variant in some parts of Marche which is called Ciauscolo di Fegato, or Mazzafegato or Fegatino, in which pork liver
Liver (food)
The liver of mammals, fowl, and fish are commonly eaten as food by humans. Domestic pig, ox, lamb, calf, chicken, and goose livers are widely available from butchers and supermarkets....
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
Orange (fruit)
An orange—specifically, the sweet orange—is the citrus Citrus × sinensis and its fruit. It is the most commonly grown tree fruit in the world....
zest and fennel
Fennel
Fennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...
fronds or flowers are included in the spices.
Etymology
The word "ciauscolo" is related to the local dialectDialect
The term dialect is used in two distinct ways, even by linguists. One usage refers to a variety of a language that is a characteristic of a particular group of the language's speakers. The term is applied most often to regional speech patterns, but a dialect may also be defined by other factors,...
al word "ciausculu", although which one derives from the other remains unclear. A possible origin for ciauscolo is the Mediaeval Latin word "cibusculum", meaning "small food", or be related to the local dialect
Dialect
The term dialect is used in two distinct ways, even by linguists. One usage refers to a variety of a language that is a characteristic of a particular group of the language's speakers. The term is applied most often to regional speech patterns, but a dialect may also be defined by other factors,...
al word "ciausculu" (although it is unclear whether the one derives from the other, or vice versa)