Pork Salami is the main theme of the food of the Marche and its history is linked to that of sharecropping families, were pigs reared on acorns and mash and the slaughter took place in winter, when food was scarce from other agricultural activities and the low temperatures allowed the processing and storage of pork. Using the best value to even the less prized cuts gave birth to two of the more traditional meats of the region, ciauscolo or ciavuscolo and larded salami. From Carpegna in Montefeltro, where it is produced a sweet ham that is known also abroad, to the extreme southern tip, the pork processed in a particular way and are very characteristic in the pantry and on the table today.
All the following are made from pork.
Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since eaten quickly one at a time.
Ciarimbolo or Buzzico or Ciambudeo
Guts that accrue after making salami, sausages, and cotechino, are turned, washed with water and vinegar, left to soak overnight, and boiled with vinegar, bay leaf, a pinch of basil, and a piece of orange peel.
Ciauscolo or Ciavuscolo
A soft, spreadable pate’-like smoked pork sausage, often spiked with garlic and vino Cotto.
Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially of the Province of Macerata). However, it is also widely used in nearby Umbria (especially in Foligno and part of northern Valnerina).
Ciauscolo is a soft, spreadable pate’-like smoked pork sausage, often spiked with garlic and vino Cotto.
In the mountains of Marche and Umbria, the pig is the reigning sovereign, yielding a large variety of salamis for which – in line with the economic character of the people of the Marches – every part of the pig is used, even the parts usually considered scrap. The pig is the guiding thread of the inland Marches gastronomy. Its history is that of the share-cropping families, reared with acorns and mash. The butchering would occur during the winter when the food produced by the other agricultural activities was becoming scarce. The low temperatures permitted the processing and preservation of the pork meats. The custom of making the best use of all the pig parts, even of the less prized pieces, gave birth to the two most typical sausages and salamis of the region, the ciauscolo or ciavuscolo and the salame lardellato.
The «ciauscolo» is a sausage eaten fresh, spread on slices of homemade bread, and traditionally-prepared with the least prized parts of the animal taken from the belly, the ribs the shoulder with the addition of fat. The mixture, seasoned with salt and pepper, garlic, and vino cotto (homemade, cooked grape must), is then passed through the mincing machine to be minced very finely. It is stuffed into an intestine, similar to a large sausage, and is smoked, sometimes with juniper berries, for a few days. It is then matured for a time, which varies from two to three months in well-ventilated premises or the cellar.
Coppa di Ascoli Piceno
Boiled salami made from humble parts of the pig, spiced with cinnamon and nutmeg, studded with pistachios.
Coppa di testa di Fabriano
produced with meat residual bone from the back, head and hide.
Cotechino di San Leo
Made according to a secret recipe, this thick boiled sausage is generously seasoned with cloves, nutmeg, cinnamon, and black pepper.
Cotechino di Fabriano
The Cotechino (or Cotichino) of Fabriano is produced by muscle meat and pork rinds; it is prepared with salt, pepper, garlic, and nutmeg scents.
Campanaccio di Fabriano
identifies the portion of the upper rear leg boned ham or pork.
Guanciotta o guanciale di Fabriano
produced by the pig’s cheek (rolled or not) seasoned with salt, ground pepper and garlic scent without other ingredients.
Lardo di Fabriano in tranci
Back bacon in slices prepared with salt, pepper, and herbs in the mountains, aged in marble tank for at least 12 months.
Lonzino di Fabriano
produced with the meat harvested from the middle and bottom of the sirloin.
Lonzino “del padrone” di Fabriano
identifies the middle and lower part of sacrum full of bacon and rind.
Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet. A must on Carnevale tables.
Pancetta arrotolata di Fabriano
Produced with pork belly rolled and seasoned with salt, pepper, and garlic flavors without adding other ingredients.
Pancetta occhiata di Fabriano
Produced by the stomach of the pig Lombiña curled up on the pork and seasoned with salt, ground pepper, and perfumes algia without other ingredients.
Pezza di prosciutto di Fabriano
identifies the lower part of the ham bone including bacon and rind.
Prosciutto di Carpegna DOP
Ham made in the town of Carpegna since the days of ancient Rome; deep pink, with a delicate, sweet flavor, it is salted and aged 14 months.
Prosciutto aromatizzato del Montefeltro
The pork leg is put in pepper and massaged to facilitate the release of blood and water. Is then put back in salt for twenty to thirty days.
Prosciutto di Fabriano
Ham made in the town of Fabriano dentifies the thigh or shoulder of the pig.
Salame del Montefeltro
Salami made from the meat of black pigs, spiced with whole black peppercorns.
Salame tradizionale di Fabriano
Salami featuring knife-cut (rather than ground) pork; aged from 2 to 5 months.
Salame storico (o classico) di Fabriano
Salami made with lean meat and choice of ham “Bow shoulder” at least 85% by weight while the remainder is supplied by fat back diced.
Salame “Bastardo” di Fabriano
Salami produced by whole ham and ground beef lard back into cubes.
Salsiccia classica di Fabriano
Sausage produced with portions of shoulder meat, prociutto and bacon.
Salsiccia tradizionale di Fabriano
Fabriano traditional sausage is made with chunks of beef shoulder and bacon.
Soppressata di Fabriano
Salami made of finely ground lean meat and strips of lard; dried over a fire 3 to 4 days.
Soppressata di fegato di Fabriano
The Soppressato di fegato di Fabriano is produced with portions of meat from the shoulder, cheek, liver and bacon.
Soppressata tradizionale di Fabriano
The Soppressato tradizionale di Fabriano is made with chunks of meat shoulder, at least 55% by weight, the remainder is provided by lard and bacon.