Ciauscolo is a typical salami from the Marche region Typical salami par excellence of our areas, it has obtained the IGP recognition thanks to its ancient traditions. The mixture of accurate meats, for its preparation established by a strict disciplinary, such as shoulders, bacon, ham and loin trimmings, are subjected to double grinding and stuffed after careful seasoning, in natural pork casings. The Ciauscolo, once stuffed, is subjected to controls by the protection consortium to guarantee its quality. The ciauscolo has a light pink color, with a fine grain, so soft that it can be spread on a slice of bread.

All the meats we work come from pigs born, raised and slaughtered in Italy


Product to basis Of meat c rud a on ina , set off fat (bacon) And thin ( rifil ature _ Of cup And Of dried ham), minced And seasoned with aromas And s spices second _ there tradition . _ _
The dough come _ Then stuffed into casings natural And, subsequently, follows the to phase Of s maturing.

Ingredients: Pork meat, pork fat, salt, dextrose and flavourings. Antioxidant: E301. Preservative: E252 – E250.


  • Energy value 1,615 kJ / 390 kcal
  • Fat 33.9 g
  • of which saturated fatty acids 12.5 g
  • Carbohydrates 2.5 g
  • of which sugars 0.6 g
  • Protein 18.7 g
  • Salt 3.21 g
Additional Information

Natural casing – product subject to natural weight loss – lot corresponding to the production date with indication

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