Salame di Fabriano

The Marche gastronomic dishes developed over time due to the intervention of social factors such as religious teachings, social hierarchy, superstitions, festivals, seasonal cycles, food preservation techniques, etc.
Homemade pasta was made with the addition of eggs and cooked in "brodo lardiero" (lard broth) or capon.
The pasta sauces were prepared with varied meats, above all with giblets from farm animals.  Grated aged pecorino cheese was used as condiment.
The bread cult and the vegetarian component of the Marche cuisine was transmitted by the classic Roman tradition via the monastic orders that cultivated the vineyards and olive groves.
The meat component, in particular the curing of pork meat and the prevalent use of salamis probably derives from the Tuscany tradition. The ‘Fabrianese’ salami was in fact part of theTuscany Spoleto Dukedom, as in other areas, such as Norcia, also noted for their preparation of salamis.
The daily repast begins with salamis and cold meats : Fabriano salami, ciauscolo, soppressato, prosciutto, mazzafegato.
The "salame di Fabriano" Fabriano salami renowned over the centuries has today attained the European IGP trademark of quality.  These salamis are made from the pork thigh diced with pointed knife, the lard is diced into cubes from the pork cheeks, and all is seasoned with finely ground pepper, pepper corns, salt and then ‘encased’ in silky intestine, the end product is fragrant, aromatic and tasty and accompanied very well by the  Castelli di Jesi Verdicchio and Matelica Verdicchio even smooth, dry, new and lightly effervescent red or rose  wines.  Traditionally consumed for the first day on Easter Sunday morning which requested a very rich breakfast after the religious fasting.

The "ciauscolo" is a medium sized salami made from sausage mix or also with seasoned pork meat mixed with higher quality fat than that used in the common salami “soppressato”.  Seasoned with salt, pepper, garlic and marinated in cooked wine.  Finally encased in silky intestine and left for some days in the smokehouse.  This type of salami is eaten raw, spread on bread slices like a savoury and old fashioned pâté.

The "soppressato" type of salami is made from the shoulder pork meat, adding 20% of fatty parts (bacon), garnished with salt, pepper, garlic and encased in veal prime intestine. Then the salamis are hung in a room with an open fireplace exposing them to smoke for about one week, then leaving them in a cool and dry room to age for three months.

The "mazzafegato" salami is a large sausage similar in aspect to the “soppressato” salami, and made from minced pork fat and lean meats.  Being the final type of encased meat prepared, a bit of everything not previously used is utilized.  The mix is then minced, seasoned with salt and pepper, encased in intestine and smoked as for the “soppressato” salami.  Traditionally eaten in the ‘Carnevale’ (carnival) week. 

© 2001 Liberation Ventures Ltd.