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PGI "Ciauscolo" Salami - 700gr
€23.90
Tax included
Ciauscolo Salami PGI from the Marche region tastes amazing if you slice it and tastes even better if you spread it. The meat from the pork leg...
This product is:
- PGI - PDO - Slow Food
- Gluten free
- Perishable
- Lactose free
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Ciauscolo Salami PGI from the Marche region tastes amazing if you slice it and tastes even better if you spread it. The meat from the pork leg and belly as well as the trimmings from the shoulder and neck are finely mixed and create a pink paste which is perfumed, tasty, creamy… just wonderful!
Tomassoni produces this salami by hand with only Italian pork meat cuts. The high quality of Tomassoni cold cuts is also reflected in its choice to only use natural middles for the casing, freshly ground pepper and fresh garlic.
Although it is soft, the Tomassoni Ciauscolo Salami ages for at least nineteen days. By doing so, the flavours of spices and meat perfectly harmonise together and the final result is a fragrant and pleasant taste, just as the tradition of the Marche region dictates.
We like to couple it with:
- Pumpkin
- Caper and olive pâté
- Creamy cheese
- “Crescia sfogliata” flaky savoury pastry
SalCiaTom
Data sheet
- Region
- Marche
- PGI - PDO - Slow Food
- Yes
- Gluten free
- Yes
- Perishability
- Perishable
- Lactose free
- Yes
Nutrition Facts
| Average nutritional values for 100g product energy 1887 kJ 456 kcal fat 40g of which saturates 16g carbohydrate 0.6g of which sugars 0g protein 19g salt 3.9g |
Ingredients
Pork meat, pork fat, salt, ground black pepper, crushed garlic, wine, dextrose, sucrose.
Antioxidant: E 300
Preservative: E 252
Allergens
None
Ciauscolo tastes amazing on a slice of bread and it is also ideal to make sauces and tasty starters.
Pairing cold cuts with cheeses is nothing new, but we can make it all the more interesting, by matching products coming from the same region. Ciauscolo, which is soft and enveloping, pairs really well with both fresh and creamy cheeses, such as Raviggiolo delle Marche, and with aged and intense cheeses, such as the delicious Pecorino dei Monti Sibillini.
Its soft consistency makes it ideal for sauces. Tagliatelle with Ciauscolo Ragù are delicious, and so are Ravioli with a filling of Ciauscolo, Ricotta cheese and nutmeg.
It is pure pleasure with Focaccia bread or Panzerotto. It is also delicious with fried bread dough: Ciauscolo being creamy, it creates a very pleasant contrast with the crunchy, fried bread.
Ciauscolo is the most famous salami from the Marche. It has a melt-in-mouth texture, a sapid flavour, which is however not pungent, and a delicate scent – this salami is a true gem. Upon cutting, the meat is even, pink and with no visible fat, since it is fine-grained.
Ciauscolo obtained the European label “Protected Geographical Indication” in 2009 and it has not stopped gaining popularity since then. In 2019, production reached 600 tons.
Only Ciauscolo made in the provinces of Ancona, Macerata, Fermo and Ascoli Piceno can obtain the PGI label; relevant product specification states that only the meat of Italian pigs of the Duroc, Landrace and Large White breeds can be used to make this salami.
How did Ciauscolo originate? The name says it all; the term Ciauscolo comes from the Latin word cibusculum which means small food, snack. It was a cibusculum for peasants and day labourers who used to eat Ciauscolo with bread during mid-morning breaks.
Moreover, it is a creamy and spreadable salami, meaning pure pleasure. The main feature of this salami is its softness which makes it unique and one of a kind.
It ages for at least 15 days, but the consistency stays soft, thanks to the special meat cuts used for this salami: shoulder, belly, pork jowl and ham trimmings.
The meat is flavoured with salt, pepper, garlic, wine and sometimes, wild fennel and rosemary; then it is very finely ground twice. After being filled in natural casings, Ciauscolo is left to age in rooms with a temperature ranging from 8 to 18 °C and a humidity level between 60 and 85%.
Ciauscolo is still handmade. Fine-ground, with the right fat to lean ratio and left to rest in very humid places – these are the keys to its creaminess.
