Ciauscolo IGP Soft Salami Ciriaci – 650gr +/-
Ciauscolo is a soft salami, typical of the Marche hinterland, in particular the Fermano, Piceno and Macerata areas. The first-choice meats are taken from the bacon, from the trimming of ham and shoulder and added to a part of fat to keep the salami soft. Then they are finely chopped and minced using smaller and smaller dies, in order to obtain a homogeneous paste to be stuffed into the natural intestine of the pig. The ciauscolo is put to dry in the heat (in the salt at home near the fireplace) and then in a cool and airy place where the seasoning ends, which must not be too long. Generally, the ciauscolo is eaten fresh, twenty or thirty days after preparation. When cut it must be pink in color with whitish shades of soft consistency, with a penetrating aroma of spices. On the palate it has a pasty consistency and a taste in which the softness of the fat acts as a counterpoint to the flavor and aroma of the spices. Production area: all the provinces of the Marche region (Ascoli Piceno Fermo and Macerata mainly).
We indicated an average size - there can be a slight variation on the final weight. Price will be adjusted accordingly