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 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.
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.
A soft, spreadable pate’-like smoked pork sausage, often spiked with garlic and vino cotto.
Boiled salami made from humble parts of the pig, spiced with cinnamon and nutmeg, studded with pistachios.
produced with meat residual bone from the back, head and hide.
Made according to a secret recipe, this thick boiled sausage is generously seasoned with cloves, nutmeg, cinnamon, and black pepper.
The Cotechino (or Cotichino) of Fabriano is produced by muscle meat and pork rinds; is prepared with salt, pepper, garlic and nutmeg scents.
identifies the portion of the upper rear leg boned ham or pork.
produced by the pig’s cheek (rolled or not) seasoned with salt, ground pepper and garlic scent without other ingredients.
Back bacon in slices prepared with salt, pepper and herbs in the mountains, aged in marble tank for at least 12 months.
produced with the meat harvested from the middle and bottom of the sirloin.
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.
produced with belly of pork rolled and seasoned with salt, pepper and garlic flavors without adding other ingredients.
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.
identifies the lower part of the ham bone including bacon and rind.
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 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.
Ham made in the town of Fabriano dentifies the thigh or shoulder of the pig.
Salami made from the meat of black pigs, spiced with whole black peppercorns.
Salami featuring knife-cut (rather than ground) pork; aged from 2 to 5 months.
Salami made with lean meat and choice of ham “Bow shoulder” at least 85% by weight while the remainder is supplied by fat back diced.
Salami produced by whole ham and ground beef lard back into cubes.
Sausage produced with portions of shoulder meat, prociutto and bacon.
Fabriano traditional sausage is made with chunks of beef shoulder and bacon.
Salami made of finely ground lean meat and strips of lard; dried over a fire 3 to 4 days.
The Soppressato di fegato di Fabriano is produced with portions of meat from the shoulder, cheek, liver and bacon.
The Soppressato tradizionale di Fabriano is made with chunks of meat shoulder, at least 55% by weight, the remainder is provided by lard and bacon.