Speck dell'Alto Adige IGP and Ciauscolo IGP
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Introduction
Here we continue our presentation of Italy's 155 products of Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta).
This month we present two IGP pork products: the much appreciated Speck dell'Alto Adige IGP and a unique type of cold cut, as it is spreadable rather than sliceable, the Ciauscolo IGP from the Marche region, which obtained the European IGP designation in August 2009.
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Speck dell'Alto Adige IGP (Alto Adige)
Protected Geographical Indications REG. CE n.1107/96
Some History
The Speck dell'Alto Adige IGP was first produced in the province of Bolzano, and most of the products come from the Alpine valleys of Val Venosta and Val Pusteria. The oldest known document which mentions this cold cut dates back to 1289, though it is only in the 18th century that the name 'speck' became widely used.
Originally it was produced exclusively for the use of the family and to use as a gift and/or for barter, but thanks to its popularity, production had to be increased to satisfy the demand and commercial production started.
Production Phases
The speck is made selecting the best pork thighs, which are then carefully trimmed, salted, flavored, smoked and aged according to the tradition and the production rules for the IGP Speck dell'Alto Adige.
The dry seasoning is made with a mixture of salt, pepper, pimiento, garlic, juniper berries and sugar, applied without particular massaging or pressure to the meat.
The smoking process lasts three weeks and it is made with quality wood at a temperature of 20°C. (68°F.) maximum. During this time the meat changes color to a deep red/black hue, and acquires the delicate aroma typical of smoked meat. The following drying process takes place at the same temperature.
Ageing lasts from 20 to 24 weeks, depending on the weight of the cut.
Canederli allo Speck
- Gastronomy and Wine Pairing:
Excellent as hors d'oeuvres with bread sticks, asparagus or carpaccio. used also to prepare sauces for first course, such as the Canederli allo Speck pictured above, as well as in main course and salads.
It pairs well with TrentoDOC sparkling wines, Prosecco di Valdobbiadene, Pinot Grigio and the wines from the Northeastern regions of Italy in general. - Production Zone:
Alto Adige region - Producers' Organization:
Consorzio Tutela Speck Alto Adige IGP
Ciauscolo IGP (Marche)
Protected Geographical Indications: August 2009
Some History
The credit for the tradizionali tecniques used to process, store, and age the Ciauscolo IGP is attributed to the peasnat and rural inhabitants of the Piceno area of Marche.
The killing of the pig, butchering, and the following processing of the meat, are tradizionaly social moments which bring together neighboring families in rural areas. Neighbors reunite in each home and work together killing, butchering and processing the resulting meat for the needs of each femily.
It is believed that the name 'ciaùscolo', or 'ciavuscolo', derives from the word 'ciabusculum', which means 'little food', or 'little meal.' In fact, traditionally, Marche peasants eat this salami during the morning break between breakfast and lunch, then again in the afternoon, between lunch and dinner.
According to the Italian Zingarelli dictionary, the etimology of the name dates back to 1939 and ties the product to the regional Marche tradition. Various historic documents mention the Ciauscolo, such as the abstract of the "Poduct Prices" dated October 1851 found at the Archivio Notarile del comune di Camerino (Archive of the Municipality of Camerino), which mentions the Ciauscolo and its price, among other products.
Characteristics of the Product
The main characteristic which sets the Ciauscolo IGP apart from any other type of salami, is the fact that it is spreadable. In fact, the Ciauscolo it is not served sliced, but rather spread over sliced bread, crakers, or similar products. This is due mainly to the meat mixture, wich is rich in fat, plus the very fine mincing of the meat and the tecnique used during the transformation of the product.
Another characteristic which makes the Ciauscolo IGP easy to identify among other types of salame, it is its soft consistency, similar to that of a fresh sausage. The slice has a pink color, with uniform, homogeneus sgtructure. To the nose it is delicate, aromatic, tipical, decidedly spicy and inviting. The flavor is sapid and delicate.
- Gastronomy and Wine Pairing:
Eccellent served spread raw on sliced or toasted bread, as well as baked or fried, surrounded by olive all'ascolana Olives Ascoli Style), paired with Vernaccia di Serrapetrona, Falanghina Pompeiano, or Lambrusco Emilia IGP.
- Production Zone:
Some Marche minucipalities in the provinces of Ancona, Macerata and Ascoli Piceno.
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