Grigliata Mista di Mora Romagnola

Grigliata Mista di Mora Romagnola is a traditional mixed-grill dish from the Emilia-Romagna region of northern Italy, built entirely around the Mora Romagnola pig breed. This ancient, dark-coated swine was nearly extinct in the twentieth century but has been revived by small farms and artisan producers for its intensely flavorful, well-marbled meat. The dish typically includes a selection of cuts—such as spare ribs, loin chops, sausages, and sometimes liver or other offal—all grilled over wood or charcoal until the exterior is smoky and crisp while the interior remains juicy and tender. What distinguishes a great version is the minimal seasoning: often just salt, black pepper, and perhaps a brush of olive oil or lardo, so the rich, slightly sweet, and gamey character of the Mora Romagnola pork is the star. Proper grilling technique is essential—the meat should be cooked slowly over moderate heat to render fat without drying out, and served immediately. While the classic preparation remains consistent across Romagna, regional variations may include the addition of rosemary sprigs, a splash of local Sangiovese wine during grilling, or accompaniments like piadina flatbread, grilled radicchio, or soft polenta. According to the culinary guide *Sentieri Golosi*, an exemplary version is served at Agriturismo Ca’ Guido in Luminasio, Italy, where the farm’s own Mora Romagnola pigs are butchered and grilled on-site, showcasing the breed’s depth of flavor. This dedication to heritage ingredients and simple, respectful cooking makes the dish a celebrated expression of Romagnola food culture.