Mix di Costine, Salsicce, Grasso e Magro di Cinta Senese

The Mix di Costine, Salsicce, Grasso e Magro di Cinta Senese is a traditional Tuscan mixed grill that showcases the prized meat of the Cinta Senese pig, a heritage breed native to the province of Siena. The dish brings together spare ribs (costine), sausages (salsicce), and both fatty (grasso) and lean (magro) cuts, typically cooked over a wood or charcoal fire. The Cinta Senese breed, characterized by its distinctive white belt around the middle, yields intensely flavorful, well-marbled meat that remains succulent even when cooked simply. A great version depends on the quality of the pork—ideally from free-range animals fed on acorns and chestnuts—and on the mastery of the grill, which should impart a smoky char without drying out the fat. The only seasoning is coarse salt, sometimes black pepper or wild fennel, allowing the pork’s natural richness to shine. While the mix of cuts is consistent across Tuscany, variations appear in the ratio of fat to lean and in the inclusion of other offal such as liver or tripe. At Locanda di Nonna Tina in Pale, Italia, the dish is prepared in the local tradition, as documented by the food community JustUs: the Cinta Senese ribs and sausages are grilled over embers until the skin crackles and the fat renders to a soft, gelatinous texture. This preparation highlights the breed’s unique flavor, earthy and sweet, with a lingering porkiness that distinguishes it from standard pork platters.