WHY IS IT CALLED CIAUSCOLO?

It is a sausage, born in Roman times, its name derives from the Latin "cibusculum" which means "small food", a soft salami that was prepared at the end of the processing of the pig with the remains of the meat.

So an ancient recipe that has become a product of the Marchigiana and Umbrian tradition.

WHERE IS IT KEPT?

It can be kept in the refrigerator at a temperature of 3 or 4 ° C.

It is preferable to consume it fresh from 20 to 30 days up to a maximum period of two months after preparation

HOW IS IT DONE?

The meat is minced three times with increasingly smaller molds to have a very thin grain, almost like that of a pate.

It is seasoned with salt, pepper and crushed garlic and a little wine.

It is stuffed into the natural intestine of the pig or even of the cow.

HOW IS IT USED TO EAT?

It is consumed after removing the casing.

Being very soft, it is excellent spread on warm bread croutons.

Another famous recipe is pasta with ciauscolo: this is melted in a pan together with a clove of garlic and sautéed together with the pasta once ready.

Agricola Nera, The Narni company stands as a point of reference for all those people looking for free-range meats and high quality feed.