Ciauscolo, sometimes additionally spelled ciavuscolo or ciabuscolo is a array of Italian salame archetypal of the Marche region. It is fabricated from the accepted meat cuts: belly, shoulder, ham and loin trimmings. A aerial allotment of bendable fat contributes to accord it its about buttery 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, cautiously diced3.0 g1 tsp
Juniper berries2 berries2
Vino cotto or red wine20 ml4 tsp
  1. Grind angular meat through 1/4” (5 mm) plate, again bullwork it alert through 1/8” (3 mm) plate.
  2. Cut pork abdomen into 1” (25 mm) cubes and partially freeze.
  3. Grind pork abdomen with 1/8” (3 mm) plate, partially refreeze and bullwork again. Authority in refrigerator until needed.
  4. Crush juniper berries and bullwork them in aroma mill.
  5. Mix angular meat with all capacity until sticky.
  6. Add arena abdomen and mix all again.
  7. Stuff into beef middles or ample bore hog casings (45 - 100 mm), 6 - 18” (15 - 45 cm) long.
  8. Apply a attenuate algid smoke at 15-18° C (59-64° F) for 2-3 days.
  9. Dry sausages for 30 - 45 canicule (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 blaze on the additional day to admit a appropriate for this sausage flavor. This is a accepted convenance back smoker hunter’s blazon sausages, behindhand of the country.
Ciauscolo’ is not broken but is ‘spread’ on bread.

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