Common Food in Italy: Ciauscolo and Fabriano

Apparently the name comes from the latin term “cibusculum”, little food, because it is used on small pieces of bread as a snack; another root of the word could be the Macerata dialect where “ciausculu” indicates the pork guts used to prepare sausages.

The Ciauscolo is made in a small area in the Sibillini mountains between Marche and Umbria, mainly in the Macerata province.

It is prepared with the tastiest parts of the pork, a good deal of fat and with spices including fennel, pepper, garlic, orange peel and occasionally vine.

The meat is then minced at least twice, made into sausage and let to dry at a moderate heat, close to the kitchen chimney for a light smoky flavor. Is to be eaten within few weeks, spread over home made bread.

Fabriano

This salami takes the name from the town of Fabriano. It is made with the best part of the pork, the ham, the shoulder and the lard from the back. It is seasoned with salt, pepper, sometimes garlic. Nothing more. Made into sausages is left to dry at low heat, away from smoke, for a couple of month. It is prepared only from October to March to avoid the hot weather that would spoil it.

The finest Italian pork products do not contain artificial preservatives, like the best prosciutto that requires expertise and dedication for its making.

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