Marche Salami – the slaughter of pigs in the winter

Marche Salami
coppa di Ascoli Piceno – Photo

Marche Salami: Pork Salami is the main theme of the food of the Marche and its history is linked to that of sharecropping families, were pigs reared on acorns and mash and the slaughter took place in winter when food was scarce from other agricultural activities and the low temperatures allowed the processing and storage of pork. Using the best value to even the less prized cuts gave birth to two of the more traditional meats of the region, ciauscolo or ciavuscolo and larded salami. From Carpegna in Montefeltro, where it is produced a sweet ham that is known also abroad, to the extreme southern tip, the pork processed in a particular way and are very characteristic in the pantry and on the table today.

All the following are made from pork.

Cacciatorini DOP

Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since eaten quickly one at a time.

Ciarimbolo or Buzzico or Ciambudeo

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.

Ciauscolo or Ciavuscolo

A soft, spreadable pate’-like smoked pork sausage, often spiked with garlic and vino Cotto.

Coppa di Ascoli Piceno

Boiled salami made from humble parts of the pig, spiced with cinnamon and nutmeg, studded with pistachios.

Coppa di testa di Fabriano

produced with meat residual bone from the back, head and hide.

Cotechino di San Leo

Made according to a secret recipe, this thick boiled sausage is generously seasoned with cloves, nutmeg, cinnamon, and black pepper.

Cotechino di Fabriano

The Cotechino (or Cotichino) of Fabriano is produced by muscle meat and pork rinds; is prepared with salt, pepper, garlic and nutmeg scents.

Campanaccio di Fabriano

identifies the portion of the upper rear leg boned ham or pork.

Guanciotta o guanciale di Fabriano

produced by the pig’s cheek (rolled or not) seasoned with salt, ground pepper and garlic scent without other ingredients.

Lardo di Fabriano in tranci

Back bacon in slices prepared with salt, pepper and herbs in the mountains, aged in marble tank for at least 12 months.

Lonzino di Fabriano

produced with the meat harvested from the middle and bottom of the sirloin.

Lonzino “del padrone” di Fabriano

identifies the middle and lower part of sacrum full of bacon and rind.


Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet. A must on Carnevale tables.

Pancetta arrotolata di Fabriano

produced with belly of pork rolled and seasoned with salt, pepper and garlic flavors without adding other ingredients.

Pancetta occhiata di Fabriano

produced by the stomach of the pig Lombiña curled up on the pork and seasoned with salt, ground pepper and perfumes algia without other ingredients.

Pezza di prosciutto di Fabriano

identifies the lower part of the ham bone including bacon and rind.

Prosciutto di Carpegna DOP

Ham made in the town of Carpegna since the days of ancient Rome; deep pink, with a delicate, sweet flavor, it is salted and aged 14 months.

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Prosciutto aromatizzato del Montefeltro

The pork leg is put in pepper and massaged to facilitate the release of blood and water. Is then put back in salt for twenty to thirty days.

Prosciutto di Fabriano

Ham made in the town of Fabriano dentifies the thigh or shoulder of the pig.

Salame del Montefeltro

Salami made from the meat of black pigs, spiced with whole black peppercorns.

Salame tradizionale di Fabriano

Salami featuring knife-cut (rather than ground) pork; aged from 2 to 5 months.

Salame storico (o classico) di Fabriano

Salami made with lean meat and choice of ham “Bow shoulder” at least 85% by weight while the remainder is supplied by fatback diced.

Salame “Bastardo” di Fabriano

Salami produced by whole ham and ground beef lard back into cubes.

Salsiccia classica di Fabriano

Sausage produced with portions of shoulder meat, prociutto and bacon.

Salsiccia tradizionale di Fabriano

Fabriano traditional sausage is made with chunks of beef shoulder and bacon.

Soppressata di Fabriano

Salami made of finely ground lean meat and strips of lard; dried over a fire 3 to 4 days.

Soppressata di fegato di Fabriano

The Soppressata di fegato di Fabriano is produced with portions of meat from the shoulder, cheek, liver, and bacon.

Soppressata tradizionale di Fabriano

The Soppressata tradizionale di Fabriano is made with chunks of meat shoulder, at least 55% by weight, the remainder is provided by lard and bacon.