Ciauscolo is a typical salami from the Marche region, in Italy.
It has a soft consistency and an intense flavor, thanks to the presence of pepper and other spices in the meat mixture used for its production.
Ciauscolo is traditionally served as an appetizer or snack, but can also be used as an ingredient in numerous recipes from the Marche cuisine.
Its artisanal production and respect for local tradition make it a high quality product appreciated throughout Italy.
SIZE : Slice of approximately 300/350 grams.
✅ Winner 1st Ciauscolo Prize - Italian Salami Championship (5 consecutive years)
✅ Winner 1st Prize 5 Pins - Guide to Italian cured meats L'Espresso.
Since 1957 the Vitali family, one of the oldest in the provinces of Ascoli Piceno and Macerata operating in the agricultural and pig breeding sector, has chosen to make its experience available to a clientele of consumers of high quality cured meats to whom it can guarantee breeding in its territory of Petritoli (AP) pigs of prized breeds, born exclusively between the provinces of Ascoli Piceno and Macerata.
It produces cured meats only with the meat of pigs raised on the farm, in a brand new artisan laboratory located in a location on the slopes of the Sibillini mountains where the oxygen-rich and dry air allows for natural maturing.
Production
The shoulder, the bacon and the trimmings of capocollo and ham. The meat is seasoned with salt, pepper, and natural flavors and everything is chopped several times in order to make the mixture as homogeneous and creamy as possible. Finally, it is stuffed into a gentle casing which allows the mixture to be kept soft over time. After a short maturation period it can be consumed by spreading it on bread like a sausage, or if further matured, sliced like a salami.
Data sheet
SIZE: approximately 300/350 grams.
SPECIFIC NOTES : "Ciauscolo" soft salami, aged for a minimum of 20 days.
ORIGIN: Marche.
STORAGE METHOD : Store in the fridge.
INGREDIENTS: pork, pork fat, salt, pepper, garlic, wine. Preservative E252.
PRODUCER : Re Norcino - San Ginesio (MC).
The Vitali family
Modern production techniques have allowed us to further develop these characteristics which, today as then, distinguish our company.
To ensure we guarantee our customers the highest quality, we have chosen to directly deal with all phases of the production process.
We grow cereals destined to become feed on our land.
We raise fine breed pigs born in the province of Fermo on our BAT (Best Aviable Technique) classified Petritoli farm and independent from an energy point of view thanks to the production of energy from renewable sources (photovoltaic).
In the very modern laboratory of San Ginesio, inside the Sibillini Mountains National Park, we carry out the artisanal processing and natural seasoning of the cured meats.
It is these production choices that allow us to make the typical cured meats of the Marche tradition in an artisanal way, without the use of dyes. To achieve a perfect union between authenticity and taste, some products are also free of preservatives (campagnolo, raw ham with and without bone, slice of ham).
Among our products, the production of Ciauscolo stands out, which has obtained the European Union PGI mark since 2009. A typical product of our land, Ciauscolo is a cured meat with a particularly soft consistency, ideal for spreading on bread or focaccia and for pairing with the excellent red wines of the Marche.
