Ciauscolo is one of the most characteristic salamis of the Marches, unique of its kind and bearing the IGP classification - IGP stands for Indicazione Geografica Protetta (Protected Designation of Origin). The Ciauscolo is typically made in a small area in the Sibillini mountains between Marche and Umbria, mainly in the Macerata territory.

Made with th tastiest parts of the pig, it is delicious for its flavouring and for the way in which it is matured.  - highly ground meat and high percentage of fat make it as soft and  spreadable as paté. After being hung for a couple of days, the meat is ground several times over, then blended,  flavoured with vino cotto or white wine, salt, pepper, garlic. Then it is squeezed into clean intestines, the two extremities are tied up with a string, the the ciauscolo is left to dry in a cool place, like cellars or attics,  for  about two months. Liver ciauscolo  is a variation  made by adding liver during grinding  of the the shoulder, loins, hams, belly butt and other less prized cuts from the pig. Finally, the flavour of the meat paste is enhanced by the addition of orange peel. It is best eaten spread on home-made bread !