GRILLED MEAT

Ingredients · Pork ribs: 800 g
· Salamella: 300 g
· Pork chops: 500 g
· Luganega: 400 g
· Pork (4 skewers): 600 g

FOR MARINATING CHOP AND RIBS
· Traditional Cavallino extra virgin olive oil: 50 g
· Salt up: 10 g
· Rosemary: to taste Black pepper in grains: 10
· Black pepper: 1 pinch

FOR MARINATING THE SKEWERS
· Traditional Cavallino extra virgin olive oil: 20 g
· Salt up: 4 g
· Rosemary: to taste
· Black pepper: 1 pinch
· Black pepper: in grains 5

Preparation To prepare the grilled meat, first take care of the marinating of the meat. Chop the rosemary and divide it into two parts. Place the chops in a baking dish, add half the rosemary, oil, salt and ground pepper. Gently massage the meat to make it flavor and set aside. 
Place the ribs in another baking dish and repeat the same operation, that is, add the remaining rosemary, the extra virgin olive oil, the Traditional Cavallino, the salt and the ground black pepper. Also massage the ribs with your hands. For convenience, place the chops on top of the ribs, add the black peppercorns, cover with cling film and leave the meat to marinate in the refrigerator for 8-10 hours. After about 6 hours, dedicate yourself to marinating the skewers, these will in fact require a shorter marinating time given the presence of the vegetables. Place the skewers in a baking dish and add the Traditional Cavallino extra virgin olive oil, salt, chopped rosemary, black pepper, both ground and in grains. Massage the skewers with your hands, cover with cling film and place in the refrigerator to marinate for 2 hours. After the marinating time, start cooking the ribs. Then place them on a hot grill, let them brown and turn them, then continue to cook them, turning them from time to time. In all, it will take 20 minutes to cook. Once cooked, place them on a plate and cover them with silver paper. At this point, place the chops on the grill and cook for about 15 minutes, turning them halfway through cooking. Once cooked, place the chops on the same plate as the ribs and cover again with silver paper. If your grill is large enough you can cook ribs and chops together, paying attention to the slightly different cooking times. Once the chops are cooked, dedicate yourself to cooking the skewers. Also place these on the grill and cook them for about 3-4 minutes per side, browning them on all 4 sides. In all, it will take about 15 minutes to cook. Once cooked, place them on a tray and cover these too with silver paper. 
In the meantime that the skewers are cooking, take the sausage and cut it in half but without separating it completely, then open it like a book. Also take the luganega sausage and turn it around on itself making a turn and a half, cut the remaining part and stop your sausage snail with toothpicks. Place both types of sausage on the hot grill and cook the salamella for 4-5 minutes per side, while for the luganega it will take 3-4 minutes per side. Once the sausages are cooked, place everything in a baking dish, heat the other types of meat and serve your grilled meat immediately!