Originating in the region of Le Marche, ciauscolo is a lightly smoked, lightly aged sausage made from the flavorful shoulder and belly cuts of pork with simple seasonings of black pepper, salt and garlic. The meat is minced very finely with extra fat before seasoning is added. (Sometimes we add a drop of wine too.) The seasoned meat is then put in casing– usually of pork intestine– and cold smoked with juniper wood, or simply hung near the kitchen chimney, for a few days. It is typically left to age for only a short period of two weeks.
The most credible theory suggests that the name “ciauscolo” comes from the Latin cibusculum, meaning small food, referring to the way the sausage is eaten.