The Costoliccio - as they say in Tuscany - rib is the part of the pork side, where bones, lean meat and fat are combined in a perfect mix of flavours and textures. While cooking, the tasty fat becomes soft and juicy and the meat close to the bone is a real explosion of goodness. grasso, saporitissimo, in cottura diventa morbido e succoso e la carne vicina all’osso è una vera esplosione di bontà. It is a cut that is considered poor, but it’s extremely rich in taste.

Costoliccio is the king of the grill and more. You can bake it in the oven, perhaps with roast potatoes for a super traditional second course or stewed if you prefer the slow cooking. Try it with some particular marinade, which exalts all the genuine taste of traditional pork.

All of Grigio del Casentino’s products are healthy, genuine, authentic and sustainable. The pigs, which are slaughtered when they’re at least 14 months old, live in the semi-wild state in the woods of Casentino, where they feed on what nature offers. The preparations follow the ancient recipes, without preservatives, dyes, nitrites, nitrates, artificial flavours or thickeners. The meat is better and more genuine, but also ethical because, as they say, "all the pork is edible” and the project of Grigio del Casentino is just to enhance every single cut, every single bite of sincere goodness.