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1
Trim and clean the pork heart, lung, liver, and spleen thoroughly, removing all connective tissue and any bile-stained surfaces, because any trace of bile will spread a lasting bitterness through the finished stew that no amount of chilli or wine will mask. Cut each into uniform 2–3 cm pieces and pat them bone-dry so the surface scorches rather than steams when it meets the fat. Heat the lard or olive oil in a heavy-based pot over high heat, add the offal in a single uncrowded layer — working in batches if necessary — and cook without moving until each piece is a deep, dark brown and releases cleanly from the pan, holding a firm crust on all sides; a grey, steamed surface at this stage will leave the finished stew tasting flat and boiled rather than roasted.
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2
Return all the offal to the pot, add the ground peperoncino and the whole flakes, and stir to coat every piece in the hot fat and chilli so the heat of the pan opens the dried spice and drives its fragrance into the fat rather than leaving it sitting raw on the surface. Pour in the red wine and let it reduce over medium-high heat for roughly 3–4 minutes, until the sharp, stinging alcohol smell has fully left the pot and what remains smells darker, rounder, and integrated. The shift in smell is the signal — do not rush past it.
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3
Add the tomato concentrate and stir it thoroughly through the offal, letting it fry for a minute or two in the residual fat until it turns from bright red to a deeper rust-brick, which drives off the raw, tinned edge and gives the sauce a richer base note. Add the bay leaves and dried oregano, then pour in just enough water — approximately 300–400 ml — to bring the mixture to a loose but not soupy consistency. This is where the dish lives or dies: reduce the heat to the gentlest simmer, cover, and cook for 2 to 2½ hours, because only sustained, unhurried heat will break the offal down into the almost paste-like density the dish demands — at the end, a fork lifted from the pot must trail a continuous thread of thick, dark sauce, and if the sauce flows freely, continue cooking uncovered until that thread forms.
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4
Remove the bay leaves and taste for seasoning. The heat from the peperoncino should be immediate and sustained — this is correct and expected. The morseddu may be prepared the day before and reheated gently, as an overnight rest allows the chilli, tomato, and offal to settle into one another in a way that a freshly cooked pot rarely achieves.
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5
To serve, open each Catanzaro pitta at its hollow seam, then briefly dip the interior surfaces into the hot fat and chilli-tomato juices that have risen to the surface of the stew, so the crumb is visibly reddened and glistening and carries the flavour of the stew before the filling even goes in. Fill the interior generously with the stew. The pitta is ready when the inside wall yields slightly under gentle pressure, showing it has fully absorbed the chilli fat.