A new salami joined recently the Italian salami hall of fame - otherwise known as salamis with the IGP recognition - the Ciauscolo salami from Marche.
IGP stands for Indicazione Geographica Protetta (Protected Designation of Origin) and it is a seal awarded by the European Union to products that display a mixture of characteristics and quality unique and tied to a specific area that are produced using a recognised know-how.
The IGP zone for the salami are some towns in the province of Ancona, Macerata and Ascoli Piceno, although this type of salami is also produces in Umbria.
The Ciauscolo is known and loved for the fact that is can be spread on bread, just like butter. Slightly reddish in color, it is made of ground pork meat and pork fat. It has a soft, delicate and slightly spicy taste. Amongst the ingredients you have salt, black pepper and garlick.
About 600 tons are produced per year.
