Ciarimbolo (o buzzicco o ciambudeo)

Esino Valley, Marche

Ciarimbolo (o buzzicco o ciambudeo) – Photo facarospauls.com

Preparation technology.
Guts that accrue after making salami, sausages and cotechino, are turned, washed with water and vinegar, left to soak overnight and boiled with vinegar, bay leaf, a pinch of basil and a piece of orange peel. Draied, seasoned with garlic, pepper, salt, fennel seeds and brought to dry near the fire for at least three days. Then they are ready for consumption.

Composition.
a) Raw material: pig intestine.
b) Technological: vinegar, salt, bay leaves, pepper, orange peel, fennel seeds.
e) Additives: none.

Maturation.
Three days.

Production area.
Occur in all Marche, but almost exclusively for their own consumption. In the Esino valley, in the province of Ancona, some butchers produce them for sale, as they are in high demand from appreciative customers.

Source: Atlas of typical Italian products, Insor, 1989-1995

Leave a Reply

Your email address will not be published. Required fields are marked *