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Lucanian Ciauscolo
Matera (Basilicata) — Mother recipe · en it
A traditional Lucanian antipasto, ciauscolo is a crunchy and flavorful homemade salami.
⏱️ 30 min prep · 4 porzioni · media
Ingredients
- 500g of pork
- 200g of pancetta
- 100g of raw prosciutto
- 100g of dried peppers
- 50g of parsley
- salt to taste
- black pepper to taste
- extra virgin olive oil
- 200g of grated pecorino cheese
Method
- Cut the pork, pancetta, and raw prosciutto into thin strips.
- Layer the meat and prosciutto strips, adding the sliced dried peppers.
- Mix well with parsley, salt, and pepper.
- Form a sausage ball with the preparation.
- Wrap the ball with a strip of pancetta and sprinkle with oil and dried peppers.
- Wrap with aluminum foil and let it dry in a cool place for at least 24 hours.
- When serving, cut the ciauscolo into slices and sprinkle with grated pecorino cheese.
The story
Lucanian ciauscolo traces its origins back to the culinary traditions of Basilicata, where it has been a home-cooked delicacy for generations.
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