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Ciauscolo, sometimes also spelled ciavuscolo or ciabuscolo is a variety of Italian salame typical of the Marche region.
Pork belly 600 g
Pork shoulder 200 g
Ham and loin trimmings 200 g

Ingredients per 1000g (1 kg) of meat
Salt 30 g
Cure #2 2.5 g
Pepper 2.0 g
Dextrose (glucose) 2.0 g
Garlic, finely diced 3.0 g
Juniper berries 2 berries
Vino cotto or red wine 20 ml

It is made from the common meat cuts: belly, shoulder, ham and loin trimmings. A high percentage of soft fat contributes to give it its typically creamy consistency.

Grind lean meat through 1/4” (5 mm) plate, then grind it twice through 1/8” (3 mm) plate.
Cut pork belly into 1” (25 mm) cubes and partially freeze.
Grind pork belly with 1/8” (3 mm) plate, partially refreeze and grind again. Hold in refrigerator until needed.
Crush juniper berries and grind them in spice mill.
Mix lean meat with all ingredients until sticky.
Add ground belly and mix all again.
Stuff into beef middles or large diameter hog casings (45 - 100 mm), 6 - 18” (15 - 45 cm) long.
Apply a thin cold smoke at 15-18° C (59-64° F) for 2-3 days.
Dry sausages for 30 - 45 days (depending on diameter) at 12-15° C (53 - 59°- F), 65-80% humidity.
Store at 10-12° C (50-53° F), 65-70% humidity.

If available, add juniper branches to fire on the second day to impart a characteristic for this sausage flavor. This is a common practice when smoking hunter’s type sausages, regardless of the country.
Ciauscolo’ is not sliced but is ‘spread’ on bread.

Tempo de Preparação: +24:00h
Porções: 2

Link para um vídeo ou receita externa:

Categorias : Charcutaria

Enviado por: Humberto Ferreira
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