Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat. It is spiced with black pepper and garlic. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for twelve to twenty-four hour drying period. Once the surface has become tacky, the sausage is cold-smoked for two days, then hung to cure. Although it can be aged for a month or more, it is typically eaten after only a brief two weeks. The result is a very soft, moist sausage which can be spread on bread, in a manner similar to some patés. Otherwise can be used as a tasty filling for a great sandwich.
The production of the Ciauscolo can differ according to the different areas of the region where is made. The result is always the same: a great and tasty "salame" difficult to find in any other Italian Region as well as abroad.
Unfortunatly in London I didn't find it easly. Just once in one of my rare food shopping expedition in Wholefoods (http://www.wholefoodsmarket.com/) I could spot the Ciauscolo in beetween many other international salami, but not anywhre else.
In my opinion without any doubts the "Ciauscolo" could potentially competes (if better known and more available) with any of its more famous international cousins such as Hungarian Salami, German Salami or Spanish Chorizo!!