Corona Carni, Montemonaco

Corona Carni: where it is

The shop is in the village of Montemonaco, on the main street through the village, on the Marche side of the Sibillini overlooking the Aso valley.

Corona Carni: what it offers

The Park recommends it for ciavuscolo, the most typical spreadable salami of Le Marche, and also mentions its guanciale (cured pork cheek), chili salami and «corallina» salami.

Ciavuscolo, also called ciauscolo or ciabuscolo, is made from pork belly, rib and shoulder meat with a substantial share of lard, seasoned with salt, pepper, garlic, fennel and grated orange peel and ground into a very fine paste. It dries hanging, is lightly smoked and is eaten within two or three weeks, spread on bread. The Ascoli version is a little leaner and firmer than the Macerata one.

Corona Carni: what to see nearby

In the hamlet of Foce, about 200 m from the small square of the tiny village, the Piano della Gardosa route begins: a wide, treeless valley, closed on the sides by dense woods and surrounded by peaks over 2,000 m. The route is not marked but is entirely in view, and in winter it is suited to snowshoe hikes.