Ciauscolo ✦

ciauscolo

What it is

The name is thought to descend from the Latin cibusculum, little food: it was eaten in small pieces between meals to get through winter work in the fields. It has held an IGP since 2009 and the meat is ground two or three times, which is why it spreads instead of slicing.

In the kitchen

Spread it on warm bread rather than crisp toast — the heat should soften the fat without melting it to oil. Straight from the fridge it tears the crumb; give it twenty minutes on the counter.

Goes with

Olive oil Garlic Black pepper Fig Pecorino Romano Tomato

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Suckling pig

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