[citation needed][3] Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly.

[4] The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a 12- to 24-hour drying period.

Once the surface has become tacky, the sausage is cold-smoked over juniper branches for two days, then hung to cure.

The result is a very soft, moist sausage which can be spread on bread, in a manner similar to some pâtés.

A variant in some parts of Marche is called ciauscolo di fegato, mazzafegato or fegatino, in which pork liver is substituted for a certain portion of the fat.