- A variant in some parts of Marche is called ciauscolo di fegato, mazzafegato or fegatino, in which pork liver is substituted for a certain portion of the fat.
- On cutting, the product is pink, uniform and homogeneous and free from rancidity. Ciauscolo PGI must be packed in natural pig or bovine casing.
- Nutritional characteristics of ciauscolo. Ciauscolo is a food that falls into the category of preserved meats (in turn part of the fundamental group of foods ).
- Rosy, fragrant, with a savory but delicate flavor, Ciauscolo is the symbol par excellence of the Marche and Macerata in particular salami – in fact it is produced in 54...
- Originating from the towns of Macerata and Ancona, Ciauscolo holds a significant place in the culinary heritage of the Marche region.
- Cultori di enogastronomia marchigiana di alta qualità dal 1994. Catering esclusivamente con tipicità marchigiane di alta qualità.
- It is recommended to consume ciauscolo salami at room temperature, spread on a slice of bread and lightly greased with good extra virgin olive oil.
- Ciauscolo is a spreadable pork sausage produced from different cuts such as shoulder, bacon and loin, with the addition of ham trimmings and lard.
- First, you should know that its name undergoes some variations – ciaùscolo, ciavuscolo or ciabuscolo – depending on the areas and on the various interpretations.
- Ciauscolo (Italian sausage): Ciauscolo (or ciavuscolo or ciabuscolo) is a typical sausage from the Marche region.
Ciauscolo
Разновидность итальянского салуме
Краткая информация
Разновидность итальянского салуме, типичная для региона Марке, хотя она также широко используется в соседней Умбрии.