<p>
	It &#39;a sausage spreads, typical and traditional albeit with local variations. The meat of first and second choice taken by the bacon, the ribs and shoulder are added to a substantial proportion of fat (about 50%) to maintain the soft sausage is seasoned with salt and pepper and flavored with fennel, garlic or cooked wine. Then are finely chopped and comminuted using smaller and smaller dies, so as to obtain a homogeneous paste to be bagged in natural pig gut. Ciauscolo is then put to smoke near the fireplace and then in a cool and airy place where it terminates the seasoning that should not be too long. Generally ciauscolo is eaten fresh, twenty or thirty days after preparation.</p>
