Sorry vegetarian friends!
Ciauscolo, cotechino and salame meats ready to go in their casings for three typical Le Marche salami.
Cotechino will be cured for one week and then in the freezer to be enjoyed later, boiled along with other mixed meats and served in a gorgeous bollito misto or with lentils (for the typical New Year’s Eve dish)
Salame and ciauscolo will be hung for a few months until they develop their amazing aromas.
Ciauscolo is typical in Central and Southern Le Marche, the (quite fatty) meat is ground very finely and orange peel is added to the mixture. The finished product is a smooth and aromatic paste that can almost be used as a spread.
A few months? Sounds like they’ll be ready just in time for June? YUM!