The most traditional salami of the Marche region, this cured meat has time-honoured origins and is renowned for being soft and spreadable.
It obtained I.G.P. status in 2009. The production regulations govern its physical, chemical and sensorial characteristics. They also outline the geographical area in which it is produced and matured, which reaches from the province of Ancona to those of Macerata, Fermo and Ascoli Piceno. In addition they stipulate the breeds of pig which can be used, and what diet they should be fed.

The traditional heavy pig is butchered between the ninth and fifteenth month, and its meat is used to make a heavy meat paste using the following cuts: belly up to a maximum of 70%; shoulder up to a maximum of 40%; ham and loin trimmings up to a maximum of 30%. These must be finely ground in two or three stages; the meat paste is mixed with flavours and spices, and can be done by hand or machine. It is stuffed into natural pig or cow casings, after which the ciauscolo is tied with hemp twine and left to mature for at least 21 days. Pink, fragrant, with a tasty yet delicate flavour, ciauscolo is the finest symbol of the Marche and Macerata area's cured meats– indeed it is produced in no less than 54 of the 57 municipalities in the province – and is one of the company's leading products. The characteristics that render it unique are its soft texture and the fact that it is spreadable.

Having finally obtained I.G.P (Protected Geographical Indication) status in 2009, it entered the hall of fame of traditional Italian cured meats. But its origins are lost in the distant mists of time: "ciabusculum" or "cibusculum" in Latin means a small piece of food or snack which peasants would eat in small amounts during breaks and between main mealtimes. Another version of the story has it that the name indicates a food which was only eaten in small amounts– because of its particular value – at certain important events, and at celebrations. To this day, the production, conservation and maturation techniques all result from the manual skill and knowledge of rural artisan families from the Piceno area.

Made using traditional heavy pigs that are born, reared and butchered within the company, Saipa ciauscolo is prepared using the finest cuts of the animals: belly, shoulder, ham and loin trimmings, and a high fat percentage that contributes to give it its typically creamy consistency. After adding salt, black pepper, wine and ground garlic, the meat is finely ground, packed into natural pig or cow casings and left to mature for at least three weeks. The weather conditions in the area where ciauscolo is produced are created by the Umbria and Marche chain of the Apennines to the west, and the Adriatic sea to the east. The particularly damp climate and the craftsmanship involved in making it all contribute to ensuring this soft, aromatic salami is truly unique. I.G.P ciauscolo is also sold by the Tolentino company under three different labels: in addition to the Saipa brand these include the "Colline del Chienti" and "Vecchio Mulino" brand names.