Ciauscolo, sometimes also spelled ciavuscolo or ciabuscolo is a variety of Italian salame typical of the Marche region. It is made from the common meat cuts: belly, shoulder, ham and loin trimmings. A high percentage of soft fat contributes to give it its typically creamy consistency.
Ciauscolo carries PGI, 2009 classification.

Pork belly600 g1.32 lb
Pork shoulder200 g0.44 lb
Ham and loin trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #22.5 g½ tsp
Pepper2.0 g1 tsp
Dextrose (glucose)2.0 g½ tsp
Garlic, finely diced3.0 g1 tsp
Juniper berries2 berries2
Vino cotto or red wine20 ml4 tsp
  1. Grind lean meat through 1/4” (5 mm) plate, then grind it twice through 1/8” (3 mm) plate.
  2. Cut pork belly into 1” (25 mm) cubes and partially freeze.
  3. Grind pork belly with 1/8” (3 mm) plate, partially refreeze and grind again. Hold in refrigerator until needed.
  4. Crush juniper berries and grind them in spice mill.
  5. Mix lean meat with all ingredients until sticky.
  6. Add ground belly and mix all again.
  7. Stuff into beef middles or large diameter hog casings (45 - 100 mm), 6 - 18” (15 - 45 cm) long.
  8. Apply a thin cold smoke at 15-18° C (59-64° F) for 2-3 days.
  9. Dry sausages for 30 - 45 days (depending on diameter) at 12-15° C (53 - 59°- F), 65-80% humidity.
  10. Store at 10-12° C (50-53° F), 65-70% humidity.
If available, add juniper branches to fire on the second day to impart a characteristic for this sausage flavor. This is a common practice when smoking hunter’s type sausages, regardless of the country.
Ciauscolo’ is not sliced but is ‘spread’ on bread.

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