"MAZZAFEGATO” is a variation of ciauscolo. It’s produced in some area of Marche and it is named “Ciauscolo di Fegato”.
It is constituted by lean pulp of shoulder, ham an fat pork but unlike the classic ciauscolo a certain quantity of fat is replaced with liver, always pig, so the color is darker and the taste more intense. The mixture of these ingredients with salt, pepper and crushed garlic (sometimes are added further ingredients like orange peel slightly chopped) is minced up twice, put in the pork gut (or synthetic) and keep maturing also until 3 months to a better consistency.
The pork meat used comes from farming of white breeds crossed and selected in the National territory.
The product is vacuum packed to guarantee hygiene and a better quality.