Bone-In Neck of Free-Range Greek Black Pig 1 kg

🐖🍖 Bone-in Neck of Greek Free-Range Black Pig

Greek Black Pig Neck on the Bone • Free-Range • Rich & Marbled • Slow Roast / Grill Star

Bone-in Neck of Greek Free-Range Black Pig is one of the most premium and indulgent cuts for those who know real flavor. It is a naturally marbled cut that melts during cooking and bastes the meat, leaving it juicy, deeply aromatic, and full-bodied. The bone acts as a natural flavor enhancer, retains moisture, and delivers a result reminiscent of homemade roast, but with restaurant-style character.

It is ideal for slow roasting (oven/Dutch oven), BBQ, and grilling, because it holds up and delivers: the better it is cooked, the more enjoyable it becomes. The raw ingredient from Greek free-range black pig provides a fuller flavor, richer texture, and a lingering finish.

📍 Origin & Identity

• Cuts from Greek Black Pig
• Free-range, with a premium flavor profile
• Cut: bone-in pork neck – ideal for roasting, Dutch oven cooking, and BBQ

🌿 Flavor Profile

✔ Rich, full-bodied pork flavor with intensity and depth
✔ Natural marbling melts and keeps the meat juicy
✔ The bone adds extra flavor and helps the meat hold together during cooking
✔ Ideal with herbs, garlic, mustard, smoked paprika, honey, and wine

📖 Product Description

• Bone-in pork neck from Greek free-range black pig
• Suitable for oven/Dutch oven, BBQ, grill and marinades
• Ideal for pulled pork-style results, roasting, and thick pork neck steaks

💎 Why choose it

🐖 Greek free-range black pig – premium raw ingredient
🍖 Bone-in pork neck – outstanding flavor and a juicy result
🔥 Holds up to grilling and turns out “melt-in-your-mouth” when slow-cooked
🥩 Ideal for BBQ, as the marbling makes every bite juicy
🍽️ An impressive centerpiece for the table or a premium grilled serving

⚠️ Important Information

❗ This product is not ready to eat — it must be cooked thoroughly before serving.

🔥 Cooking Method

Oven / Dutch oven (slow roasting for maximum tenderness)

1️⃣ Preheat to 160–170°C.
2️⃣ Season with salt and pepper, then sear for 2–3 minutes per side to form a nice crust.
3️⃣ Transfer to a Dutch oven with garlic, rosemary/thyme, and a little wine or stock.
4️⃣ Roast 2.5–3.5 hours covered, until tender and juicy.
5️⃣ Uncover for the last 10–15 minutes for a more caramelized surface.

Grill / BBQ

• Cook over medium heat and indirect heat to cook it through without drying it out.

✅ For food safety, aim for an internal temperature of ≥ 70°C for well-done pork, or up to 75°C for extra assurance.

💡 Chef Tips

• Neck takes time and rewards you: cook it low and slow to render the marbling.
• For a premium result, let it rest for 10–15 minutes before slicing.
• Pairs perfectly with a rub of salt, pepper, smoked paprika, garlic, and thyme.

🍽️ Pairings & Serving

Sides: roast potatoes, mashed potatoes, orzo, grilled vegetables, cabbage and carrot salad.
Sauces: honey mustard, BBQ, gravy made from the pan juices.
Drink: full-bodied red wine or amber beer.

🧼 Safety & Handling

• Keep refrigerated until cooking.
• Avoid cross-contamination with raw meat.
• Cook thoroughly before serving.

🏷️ Badges

🐖 Greek Black Pig | 🌿 Free-Range | 🍖 Neck on the Bone | 🔥 Slow Roast | 🥩 BBQ Friendly | 💧 Naturally Marbled | ✅ Cook Thoroughly

Neck on the bone from free-range Greek Black Pig, naturally marbled for a juicy, rich result. Ideal for slow roasting in the oven or Dutch oven, or for BBQ and grilling.

Greek black pig, neck on the bone, free-range pork, BBQ, slow roast, neck steak, premium pork, black pig pork