The territory of main production belongs to the provinces of Ancona, Macerata and Ascoli Piceno, where the particularity of a climate mainly continental and dictated by high hills and mountains, with cold winters, favor the seasoning and the maintenance of its state of preservation.
HISTORY
The wise tradition of farmers and breeders of the Marche region, and in this particular case, of the Piceno region, have met the useful with the pleasure of taste.
Ciauscolo, in fact, a sausage produced by processing pork, was born from a need to reduce waste, but above all, to maximize the obtainment of ingestible parts of the animal. Often in fact, the only pig reared in two-family farms, which housed on one side the landowner and on the other the sharecropper, was divided into two halves that were shared between the two latter. Ciauscolo was therefore the residual product of the processing after the noble cuts. It was customary that the slaughtering and processing of the pig were a moment of aggregation among the families of sharecroppers, as well as a means of gifts from the farmers to the owners of the land.
The name probably derives from the Latin word "Ciabusculum", that is small food or small meal, a snack that was consumed between breakfast and lunch, or between lunch and dinner.
Some documents attest as the above mentioned salami was already mentioned with the name starting from the XIX century: an extract of the "Prezzi dei generi" (Prices of the genres) of October 1851 contained in the Notarial Archive of the municipality of Camerino, lists among the various products, including wheat, veal, pork, and others, also Ciauscolo with its relative price.
PRODUCTION AND I.G.P. CERTIFICATION
It should be mentioned that the product meets the requirements of the PGI certification (Indication of Protected Origin) and its composition is made up of bacon, up to a maximum of 70%, shoulder, up to a maximum of 40%, trimmings of ham and loin, up to a maximum of 30%, it is cylindrical in shape, of soft consistency with a weight between 400 and 2500 grams, diameter between 4.5 and 10 cm and length between 15 and 45 centimeters.
The feeding of the pig also follows a specific disciplinary which allows the product to be categorized for its uniqueness among the most appreciated in the sphere of cured meats.
The mincing takes place by means of mincing machines which process the product in two or three phases in which the holes of the same are progressively reduced in diameter (2-3 mm in the last phase) in order to arrive at the final result of a soft and homogeneous mixture.
The next phase includes the processing of the mixture with spices and aromas and can be done both by hand and by machine. It is advisable to let the mixture rest for 24 hours in a refrigerated environment, after which it is stuffed into pork or beef casings, previously disinfected and flavored in warm water, wine or vinegar (desalting).
The sausage is tied with hemp twine at both ends, or with an intermediate tie, depending on the length of the sausage.
Drying involves a resting phase which varies from 4 to 7 days to allow the product, hung in mid-air on special structures, a rapid dehydration which takes place in rooms at room temperature or in cells with controlled humidity and adequate natural air exchange. At the end of this phase, smoking is allowed.
During the subsequent maturing phase, the product must be left for a minimum period of 15 days in special rooms with a temperature varying between 8° and 18°C and a humidity level between 60% and 85%.
CIAUSCOLO ON THE TABLES
In order to savor and taste this cured meat at its best, there are various products that accompany the sensory-tasting experience in which to immerse oneself in order to get the most out of the culinary tradition of the territory of origin.
In a classic Italian appetizer, in which it is served a board rich in cold cuts, sliced meats and cheeses, a prominent place is occupied by Ciauscolo, which, as mentioned above, is different from the classic sausages because of its processing, production and composition, and most of all, because of its taste.
It can be easily matched with fresh or semi-matured cheese, such as Casciotta di Urbino of DOP, and it will make the course particularly appetizing and original.
Talking about first courses, it is important to underline how the ductility of this ingredient has been used in seasonings and fillings, especially for egg pasta. It is suitable for the preparation of meat sauce which accompanies tagliatelle and it is also used as filling for tortellini, ravioli or agnolotti.
Talking about first courses, it is important to underline how the ductility of this ingredient has been used in seasonings and fillings, especially for egg pasta. It is suitable for the preparation of meat sauce which accompanies tagliatelle and it is also used as filling for tortellini, ravioli or agnolotti.
Finally, as a snack that can be eaten at any time of the day, we propose toasted bread on which to spread our beloved Ciauscolo.
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