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dried pork sausage

Also ciauvuscoli (from the Latin cibusculum); various kinds of pork offal stuffed in an intestine, flavoured with garlic and rosemary, boiled and then dried in the sun on a bed of rosemary. When it's time to eat, it's grilled, so the outside is crunchy and the interior soft and spread on bread

It's rarely made these days. To find it, try the Esino valley in the province of Ancona, in the months of December, January and February.

Other names for ciarimboli include ciaringolo, ciambudello, ciambudei, ciaringoli and buzzici.

Cured Meats and Sausages

Le Marche

Slow Food

Text © Dana Facaros & Michael Pauls

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