paté sausage from the Marche

Sometimes spelled ciaùscolo, ciavuscolo or ciabuscolo, ciauscolo (derived from the Latin cibusculum, or 'little food') is a salame made from finely ground pork shoulder and belly, garlic and pepper, left to dry briefly before being cold-smoked over juniper for two days. Generally eaten very fresh, it is so moist it can be either sliced or spread on bread like paté. A speciality of the Monti Sibillini, Macerata and Ascoli in the Marches, and Norcia in Umbria, and IGP since 2009.

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