Duo of Cinta Senese pork
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
for 8–10 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , grill trays
Ingredients
• 1 whole pork neck from Cinta Senese pig, alternatively from Duroc or Iberico
• 10-15 medium-sized potatoes with skin on as a side dish
For the first version:
• 1 large fennel bulb
• 8 small zucchini,
if possible with flowers
• 4 red onions
• 10-15 cherry tomatoes
• 2-3 sprigs of rosemary
• Olive oil
• Salt flakes
• 2 tbsp dried fennel flowers
(alternatively fennel seeds)
• 1 glass of dry white wine
For the second version:
• 1 large bunch of grapes,
depending on your preference white or red
• 3 leeks
• 10-15 cherry tomatoes
• Olive oil
• Salt flakes
• 1 glass of dry white wine
Accessories are available in the FIRE&FOOD Shop
preparation
➊ Prepare the grill for indirect grilling and preheat to approx. 140-150 °C. Cut the pork neck into two pieces. Place both halves in a fireproof dish, rub with olive oil and then season with salt flakes.
VERSION1:
➋ Season the neck with the dried fennel flowers or fennel seeds. Cut the fennel bulb into slices about 1 ½ -2 cm thick. Cut the flowers off the zucchini and put them to one side.
Peel and halve the onions. Spread the onions and zucchini around the meat in the bowl and add the white wine. Spread the fennel, tomatoes and rosemary over the meat. Drizzle everything well with olive oil again.
VERSION2:
➋ Place the grapes and cherry tomatoes on the meat. Drizzle generously with olive oil and pour the white wine into the bowl. Prepare the leeks separately. To do this, cut the leeks into pieces about 15 cm long and wash them well.
➌ Place the two bowls with the meat in the grill and close the lid. After about 1 ½ hours, spread the washed potatoes on the grill and close the lid again.
➍ After another 45 minutes, spread the leek pieces on the grill and close the lid again. Turn the leek every now and then; it should become really black on all sides.
➎ As soon as the potatoes are cooked, halve them and brush the cut side with olive oil, lightly salt them and place them on the grill again with the cut side down so that they are lightly roasted.
When the pork neck halves have reached a core temperature of 65 °C, increase the temperature in the grill to approx. 185 °C.
➏ The meat should reach a core temperature of 74 °C. For the Cinta Senese it took about 3 hours. After cooking, wrap the pork neck in aluminum foil and let it rest for 10 minutes.
Arrange on plates and serve with the potatoes.
Recipe by René Kalobius
René Kalobius, who turned his back on the strenuous work of highly decorated Michelin-starred kitchens, was able to realize his dream of owning his own country estate in Tuscany. Here he not only grows the best olive oil, but also expresses his love for the country and its people through barbecues.
Recipe from FIRE&FOOD issue 01/2022
