''Ciauscolo'' (; 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
dialect
A dialect is a Variety (linguistics), variety of language spoken by a particular group of people. This may include dominant and standard language, standardized varieties as well as Vernacular language, vernacular, unwritten, or non-standardize ...
al word ''ciausculu'', although which one derives from the other remains unclear. A possible origin for ''ciauscolo'' is the
Medieval Latin
Medieval Latin was the form of Literary Latin used in Roman Catholic Church, Roman Catholic Western Europe during the Middle Ages. It was also the administrative language in the former Western Roman Empire, Roman Provinces of Mauretania, Numidi ...
word ''cibusculum'', meaning 'small food'.
Preparation
''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
2009 was designated as the International Year of Astronomy by the United Nations to coincide with the 400th anniversary of Galileo Galilei's first known astronomical studies with a telescope and the publication of Astronomia Nova by Joha ...
.
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
External links
Ciauscolo recipe at Sonoma Mountain Sausages
{{Salami
Italian products with protected designation of origin
Italian sausages
Smoked meat
Cuisine of Marche
Fermented sausages