Description
Ciauscolo PGI is a fine-grained stuffed charcuterie product obtained through the double mincing of different prestigious parts of pork, such as bacon, shoulder and loin, together with ham trimmings. The animals belong to the Italian Large White, Landrace and Duroc breeds, or other races considered compatible with the Heavy Italian Pig.
Production Area
The production area of Ciauscolo PGI is within several municipalities in the provinces of Ancona, Macerata, Ascoli Piceno and Fermo, in The Marches region.
Production Method
Before processing, the meat is conserved within refrigerated cells for a period of 2 to 10 days, commencing from the date of slaughtering, in order to maintain the correct level of chilling. The pork cuts are selected and carefully cleaned, while the larger connective parts and excess fat are cut off. Salt, ground black pepper, wine and crushed garlic are added. The pork is minced in 2-3 stages, using different-sized molds with holes of up to 2-3 mm wide. The processing of the meat with flavouring and spices can be carried out either manually or with machinery. The mixture is inserted into natural unsalted pork or beef casings and the sausage must be tied at both ends with string. The product undergoes a drying process that induces rapid dehydration in the superficial parts. After drying, the product is smoked. The curing process lasts at least 15 days and is carried out in well-ventilated rooms, with temperatures ranging between 8 and 18°C.
Appearance and Flavour
Ciauscolo PGI has a cylindrical shape with a diameter of 4.5-10 cm, a length of 15-45 cm and a variable weight of between 400 and 2,500 g. It has a soft consistency that is spreadable; the slice has a homogeneous and uniform reddish-pink colour. The aroma is delicate, typical and spicy, with a subtle savoury flavour that is never sour.
History
The origins of Ciauscolo PGI can be found in the farming traditions of The Marches, where all products deriving from pig slaughtering were a reserve of proteins, indispensable for facing the long winter and hard work in the fields. In fact, according to etymologists, the word ciauscolo most likely derives from the Latin word ciabusculum, indicating a small meal or small amount of food to take with you to eat as a snack between breakfast and lunch. The product is mentioned for the first time in a notary act from the Visso area in the middle of the XVIII century. Other historic evidence is found in the Prezzi dei generi, a document from 1851 conserved in the Notarial Archive of the Municipality of Camerino, where ciauscolo is mentioned in the list of food products.
Gastronomy
Ciauscolo PGI must be kept at a low temperature. It is generally consumed fresh within 20/30 days and up to a maximum of two months after its preparation. It’s very soft consistency, which is malleable to the touch, means that it is spreadable and therefore different from other sausages. It is ideal as a snack or as a spread on canapés, slices of bread or bruschetta. It pairs well with wines and cheeses from its terroir of origin.
Marketing
The product is marketed as Ciauscolo PGI, with the possible addition of “Prodotto della Montagna” (Mountain Product). It is sold unpackaged, whole or in pieces, vacuum-packed or in modified atmosphere packaging.
Distinctive Features
The particular softness that renders Ciauscolo PGI spreadable is due to several characteristics: the percentage of fat content, the grinding technique used and the humid environmental conditions.
