|Berkshire Ciauscolo Salami next to Nduja di Calabria (right)|
I was surprised that the IGP recipe for Ciauscolo did not contain vincotto, a product I had read about in a few other articles on this particular type of salami. Then I reread the wikipedia page, hoping to find some information on the vincotto in the source material links. Unfortunately the line "[ciauscolo contains] in some rare cases vincotto" jumped out at me in a way I overlooked before. Well, the devil is in the details.
Afterwards, the salami was stuffed into hog middles and smoked for 60 minutes over oak to "sanitize the surface," as the IGP states. Tasting update to come in four weeks!