--- title: Ciauscolo slug: ciauscolo-71f03 url: /detay/ciauscolo-71f03 type: article language: English entity: primary: Ciauscolo type: article categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi - name: General Knowledge slug: genel-kultur url: /kategori/genel-kultur tags: - Ciauscolo author: Nursena Şahin created_at: 2025-10-25T04:32:20.561504+03:00 updated_at: 2025-11-24T08:40:25.504149+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/10/25/jfLzOA9l1tS0NpBET7zKFef7HmT0RbmG.webp --- # Ciauscolo ## KURE Information Cards ![k0yKPv2hdn9jBf2ZmA6FDiebeQKnvJrY.webp](https://cdn.t3pedia.org/media/uploads/2025/10/25/cT8OOQGejbSbcBIVB3lkhGXN2a9Nj1A5.webp) *Ciauscolo (Generated by Artificial Intelligence.)* | Field | Value | |-------|-------| | Classification(s) | Protected Geographical Indication (Indicazione Geografica Protetta - IGP) | | Weight Range | 400 g - 2,500 g | | Production Area | Marche Region (Ancona Macerata Ascoli Piceno | | Product Type | Delicatessen (Salami) | | Main Component(s) | Pancetta (max. %70),Prosciutto and Lonza Trimmings (max. 30%),Upper shoulder (spalla)(max. %40) | ## Article Content [Ciauscolo](/en/detay/ciauscolo-144f8/llms.txt) is a salami product produced in the Marche region of Italy and designated a Protected Geographical Indication (IGP). Its name derives from the Latin word "ciabusculum," meaning "small food" or "small meal," consumed in small quantities between breakfast and lunch, to lunch and dinner in traditional peasant culture. ### **Product Features** Ciauscolo is a product obtained by processing pork. The dough (impasto) is primarily composed of, in descending order, a maximum of 70% bacon (pancetta), a maximum of 40% pork shoulder (shoulder), and a maximum of 30% ham and tenderloin (lonza) trimmings. When marketed, Ciauscolo must have a cylindrical shape, a weight between 400 grams and 2,500 grams, a diameter between 4.5 and 10 cm, and a length between 15 and 45 cm. Its main physical characteristic is its softness, reaching a level of spreadability. In cross-section, the slice should be pink, uniform, and homogeneous, and free of rancid areas. Its organoleptic characteristics include a delicate, aromatic, typical, distinct, and spicy odor, and a salty, delicate, and never sour taste. Chemically, the fat content should be between 32% and 42%, the protein content should be at least 15.00%, and the pH should be 4.8. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/10/20/Fy9rBsL4q85rm2mGslsblSAk46wgDZwH.png) *Ciauscolo (Generated by Artificial Intelligence.)* ### **Production Area** Ciauscolo production is based on the traditional methods and seasonal winter rituals of the peasant and rural population of the Piceno region of the Marche region. The production and ripening of Ciauscolo IGP must take place within the geographical area specified in the Articolo 3. This production area encompasses the specific municipalities of the provinces of Ancona, Macerata, and Ascoli Piceno in the Marche region. The region's geographical and climatic conditions are shaped by the presence of the Umbria-Marche Apennine Mountain chain to the west and the influence of the Adriatic Sea to the east. This results in a transition from a Mediterranean-type climate along the coastline and lower elevations to a continental climate with Mediterranean influence in the interior and higher elevations, which creates a humid environment. If production and ripening take place in facilities located in the mountainous areas of the production area specified in Articolo 3, Ciauscolo may carry the label designation "product of the mountain" (mountain product). ### **Production Method** Pigs used for Ciauscolo production must be from the traditional Large White Italiana, Landrace Italiana, or Duroc Italiana breeds, or from crossbreds with similar characteristics. Animals must not be sent to slaughter before 9 months of age or after 15 months of age. Feeding should target a controlled and measured daily growth rate to ensure the pig is a heavy, traditional suino pesante (heavy pig). For pigs over 80 kg, at least 55% of the dry matter in the ration should consist of grains. The pork cuts used consist of bacon (pancetta), shoulder (shoulder), and ham/tenderloin trimmings (rifilature of [prosciutto](/en/detay/prosciutto-toscano-7c651/llms.txt) and lonza). These cuts are selected in advance and cleaned to remove large pieces of connective tissue, excess soft fat, glands, and other parts that could compromise the product's quality. Salt, ground black pepper, wine, and crushed garlic are added to the mixture. The grinding process is done in two or three passes with a tritacarne (meat grinder), and the final pass should have a griddle hole diameter of 2 to 3 mm. The resulting dough can be chilled for no more than 24 hours and then stuffed into natural pork or beef casings. The maturation process consists of two stages: - **Drying (Asciugatura):** This preliminary drying phase, lasting 4 to 7 days, ensures the product quickly loses moisture from the surface. This phase can be carried out at ambient temperature or in rooms with controlled temperature and humidity, providing adequate natural air circulation. Smoking (affumicatura) may be permitted at the end of drying. - **Maturation (Stagionatura):** This is the stage where the product is kept in special rooms where the temperature is between 8 and 18 degrees and the humidity is between 60% and 85% for a minimum of 15 days. ## Academic Sources and References 1. MASAF – Ministry of Agriculture, Food and Forestry Policies. “Ciauscolo.” MASAF . Accessed 20 October 2025. https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/9%252Fd%252Fb%252FD.37284e8aa73d1ed2f4aa/P/BLOB%3AID%3D3339/E/pdf?mode=download