In order to perfect this recipe for Ciauscolo, you must follow the amounts below exactly (hence they are in listed in grams). For this reason, it would be best to use a digital scale for this recipe.
1800 grams pork butt, ground coarse
450 grams back fat, ground fine
31 grams salt
23 grams dextrose
6 grams insta cure#2
6 grams black pepper
2 garlic cloves, chopped fine
4 grams mace
2.5 grams ground coriander
7 grams cayenne
Rind of 2 oranges
Combine all ingredients very well, stuff casings, hang at room temperature for 48 hours, then refrigerate. It should be used within one week of.
1 cup watercress
4 tablespoons extra virgin olive oil
Juice of ½ lemon
Sea salt
Freshly ground black pepper
20 Queen Anne cherries
12 ¾-inch slices peasant bread, grilled or toasted
12 ounces ciauscolo
To Assemble:
In a mixing bowl, toss watercress, olive oil, lemon juice, sea salt and pepper together.
Divide the watercress salad equally between 4 plates. Place about 5 cherries on each plate and set aside.
Spread about one ounce of ciauscolo on each piece of bread. Divide the toasts among the plates, atop the watercress salad and serve immediately.
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