To make the ciausculo, combine all ingredients very well, stuff casings, hang at room temperature for 48 hours, then refrigerate. Ciausculo should be used within one week.
For the pickled ramps, wrap peppercorns, allspice, caraway and fennel seeds in cheesecloth. Place ramps in a non-reactive, heat resistant jar. Combine salt, sugar, vinegar and water to a medium size pot and bring to a boil over medium heat. Cook and stir until the sugar is dissolved, about 2 minutes. Pour vinegar mixture over ramps and the seal jar. Let cool to room temperature then refrigerate for up to 2 weeks.
To assemble: remove ciasculo from casing and spread on toasted bread. In a small mixing bowl, combine pickled ramps, parsley, lemon juice and olive oil. Toss lightly and add salt and pepper to taste. Place ramp and parsley mixture over the bread, drizzle with olive oil and enjoy.