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1
Cut all meats — lung, heart, kidney, lean pork, and liver — into 2–3 cm pieces. Keep the liver separate; it is added last. The pieces must be uniform so that heat moves through them at the same rate.
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2
Heat the lard in a wide, heavy pan over a high flame until it begins to smoke. The pan must be large enough that a single layer of meat covers it without crowding — work in batches if necessary. A crowded pan drops in temperature and the offal will steam rather than sear.
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3
Add the lung, heart, kidney, and lean pork in a single layer. Sear over fierce heat, turning once, until coloured on all sides — 3 to 4 minutes. This is where the dish lives or dies: the surface must colour and crust; any steam rising from the pan instead of a dry sizzle means the pan is overcrowded and the batch must be split. Set the seared pieces aside and repeat with any remaining batches.
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4
Return all seared meat to the pan. Add the liver. Toss over high heat for no more than 2 minutes — liver toughens rapidly beyond this point. The interior of the liver should remain pink.
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5
Add the sliced garlic and dried chilli directly to the pan with the meat. Toss for 30 seconds until the garlic is fragrant but not coloured.
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6
Deglaze with the dry white wine. The wine should strike the hot pan loudly and reduce completely within 1 to 2 minutes. Cif e ciaf is a sauté, not a braise; the preparation is done when no pooled liquid remains and the pan is dry at the edges.
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7
Season with coarse salt and chopped fresh rosemary. Toss once to distribute. Taste — the seasoning should be direct and assertive, the chilli heat present and unambiguous.