Ciauscolo is a typical product of the Marche hinterland.
The main characteristic of ciauscolo is that it is a soft and spreadable salami.
In Sarnano the Monterotti cured meat factory has been specializing for years in the production of cured meats deriving from carefully selected pigs in the Marche.
Since 2009 the ciauscolo has obtained the recognition of "Protected Geographical Indication" (PGI) at European level.
Ingredients: pork belly, pork shoulder, ham and pork loin trimming, salt, wine, pepper, garlic, preservative: E252
It does not contain substances or products that create allergies or intolerances. Gluten free.
Natural seasoning is one of the fundamental phases for obtaining an excellent and genuine product.
Only simple and artisan procedures are used, with the help of the classic fireplace fueled with wood from the Sibillini woods.
Storage method: place in a cool, dry place, or in the fridge, from 0° to 4°C.
Vacuum-packed
Average nutritional values per 100 g.
Energy value 1632 Kj 390 Kcal
Fats 34.3 of which saturated fatty acids 13.1 g
Carbohydrates 3.7 g of which sugars 0.2 g
Proteins 16.8 g
Salt 3.0
Sausages so excellent that they have transformed the name of the cured meat factory into a synonym for a guarantee of quality and professionalism.
Exclusively natural seasoning, all Monterotti-branded products are matured strictly following the times dictated by nature.
