Ciauscolo: The Champagne of Sausages

May 12, 2011

Ciausculo (also spelled ciabusculo, ciausculu, etc) is the pride of Italy’s least glamorous corner: a sausage from the Sibillini mountains on the border between the central Italian regions of Le Marche and Umbria.

In August of 2009 it was given Protected Geographical Indication, protecting it, like Champagne and Sherry, from imitators in other regions.

ciauscolo, the champagne of sausages

Photo by Eneida Sosa

The fat content is high (about 50%) which makes it great for paleolithic dieters. Its texture is soft, it can even be spread on bread. The flavor comes from spices (pepper, garlic and even orange peel) and the process of cold-smoking over juniper branches.

For 9 euros you can bring one back from your next trip to San Severino, the happiest place on earth! (I brought two last week.)

Have fun,

Daniel.

P.S. Want more? Try out this list of my top 10 Spanish foods.

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About the Author Daniel

How did I end up in Spain? Why am I still here almost 20 years later? Excellent questions. With no good answer... Anyway, at some point I became a blogger, bestselling author and contributor to Lonely Planet. So there's that. Drop me a line, I'm happy to hear from you.

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