Ciauscolo IGP from Re Norcino is a traditional cured meat specialty from the Marche region of central Italy, known for its distinctive soft and spreadable texture that sets it apart from most Italian salami. It is produced from selected cuts of pork, typically including shoulder, pancetta, and portions of capocollo and ham, which are finely ground to obtain a smooth and homogeneous mixture.

The meat is seasoned with salt, black pepper, garlic, and wine, then stuffed into natural casings and left to cure for at least about 20 days. The finished product has a light pink color, a delicate aromatic profile, and a balanced savory flavor.

Unlike firmer salami, Ciauscolo is traditionally spread on slices of bread or focaccia, making it a distinctive part of the local culinary tradition. The product carries the IGP (Protected Geographical Indication) designation, which confirms its link to the Marche territory and its traditional production methods.