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Meat from Italy
Ciauscolo is a soft, spreadable fermented salame from the Marche. Fatty pork belly, shoulder and trimmings are ground two or three times down to 2–3 mm, seasoned with salt, black pepper, wine and garlic, stuffed into natural gut, dried briefly and matured for at least 15 days at 8–18 °C. It must stay at pH 4.8 or higher and never taste acidic.
| Pork bellyUp to 70 % | [masaf-ciauscolo] |
| Pork shoulderUp to 40 % | [masaf-ciauscolo] |
| Leg and loin trimmingsUp to 30 % | [masaf-ciauscolo] |
| Salt, ground black pepper, wine and garlic | [masaf-ciauscolo] |
| Sugars (lactose, dextrose, fructose, sucrose) | Optional, within legal limits; they feed the acidifying bacteria[masaf-ciauscolo] |
| Ascorbic acid, sodium ascorbate, potassium nitrate | Optional preservatives within legal limits[masaf-ciauscolo] |
| Natural pig or bovine gut | Desalted in warm water, wine or vinegar before use; tied with hemp or other natural string[masaf-ciauscolo] |
| Starter | optional; one study made PGI Ciauscolo with and without a commercial starter of Lactobacillus plantarum and Staphylococcus xylosus |
Total time across the recorded steps: 22 days – 33 days
What changes: Chilled pork cuts rest a few days and are trimmed of sinew and soft fat
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ciauscolo is a soft, spreadable fermented salame from the Marche. Fatty pork belly, shoulder and trimmings are ground two or three times down to 2–3 mm, seasoned with salt, black pepper, wine and garlic, stuffed into natural gut, dried briefly and matured for at least 15 days at 8–18 °C. It must stay at pH 4.8 or higher and never taste acidic. Made in 6 steps over 22 days – 33 days. The longest step, mature, takes at least 15 days (Ministero dell'agricoltura 2025) and runs at 8–18 °C (Ministero dell'agricoltura 2025). Lactic acid bacteria (more than 1 × 10^7 CFU/g required during ageing); counts passed 8 log CFU/g after 15 days in one study and Staphylococcus species do most of the fermenting.
| Main step | at least 15 daysSet[masaf-ciauscolo][ranucci2016] | Mature |
|---|---|---|
| Temperature | 8–18 °CSet[masaf-ciauscolo] | Mature |
| Acidity | pH at least 4.8Set[masaf-ciauscolo][ranucci2016] | Mature |
Ciauscolo is spread on bread rather than sliced. Its fat content (32–46 %) and very fine grind keep it soft, and the specification sets a lower pH limit of 4.8 so it never turns sour.
Biogenic amines rise most in the first 15 days of ripening, mainly tyramine. In one study an added starter culture made little difference to the amine content. This is soft raw pork eaten without cooking. Curing, drying and smoking alone do not consistently kill Trichinella worms in pork (CDC). CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated fermented or dry sausages, or to heat them until steaming hot.
Hazards the sources name: Biogenic amines, mainly tyramine, putrescine and cadaverine, rising most in the first 15 days.
Every number is labelled with how it is known. How this atlas is made
A price list of October 1851 in the notarial archive of Camerino lists Ciauscolo by name. The name is said to come from "ciabusculum", a small snack. PGI by Regulation (EC) 729/2009; the specification was amended in 2025.
