Free-range Greek black pig neck with bone 1 kg

🐖🍖 Free-range Greek Black Pig Neck with Bone

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

The Greek Black Free-Range Pork Neck with Bone is one of the most premium and “meraclidean” cuts for those who know real taste. It is a piece with natural marbling , which melts and infuses the meat when roasted, leaving it juicy, deeply aromatic and full . The bone works as a natural flavor enhancer, holding in moisture and giving a result reminiscent of a homemade roast, but with a restaurant character.

It is ideal for slow cooking (oven/pot), BBQ and grilling, because it endures and rewards: the more properly cooked, the more enjoyable it becomes. The raw material from free-range Greek black pig gives a “fuller” flavor, a richer texture and a finish that lasts.

📍 Origin & Identity

• Greek Black Pork Cuts
• Free range , with a premium taste profile
• Cut: neck with bone – ideal for roast, casserole and BBQ

🌿 Flavor Profile

✔ Rich, full-bodied pork flavor with intensity and “depth”
✔ Natural marbling that melts and keeps the meat juicy
✔ The bone gives extra flavor and a more tender result when baking
✔ Ideal for herbs, garlic, mustard, smoked paprika, honey, wine

📖 Product Description

• Pork neck with bone from free-range Greek black pig
• Suitable for oven/grill , BBQ , grill and marinades
• Ideal for pulled pork-style results, roasts and thick portions of neck steak

💎 Why should you prefer it?

🐖 Greek black free-range pig – premium raw material
🍖 Neck with bone – top taste and juicy result
🔥 It withstands baking and turns out delicious when cooked slowly
🥩 Ideal for BBQ, because marbling gives juicy bites
🍽️ Impressive piece for the table or premium portion on the grill

⚠️ Important Update

❗ The product is not ready to eat — full cooking is required before serving.

🔥 Cooking Method

Oven / Casserole (slow cooking for maximum tenderness)

1️⃣ Preheat to 160–170°C .
2️⃣ Season with salt and pepper and grill for 2–3 minutes per side for a nice crust.
3️⃣ Transfer to a casserole dish with garlic, rosemary/thyme and a little wine or broth.
4️⃣ Bake for 2.5–3.5 hours , covered, until tender and juicy.
5️⃣ Uncover 10–15 minutes at the end for a more caramelized surface.

Grill / BBQ

• Bake over medium heat and indirect heat to cook properly without drying out.

✅ For food safety, target internal temperature ≥ 70°C for well-done pork, or up to 75°C for a more secure result.

💡 Chef Tips

• The neck takes time and is rewarding: low and slow to melt the marbling.
• For premium results, let it rest for 10–15 minutes before cutting.
• Goes perfectly with rubs: salt, pepper, smoked paprika, garlic, thyme.

🍽️ Combinations & Serving

Side dishes: baked potatoes, mashed potatoes, barley, grilled vegetables, cabbage-carrot salad.
Sauces: honey mustard, BBQ, gravy from the pan juices.
Drink: full-bodied red wine or amber beer.

🧼 Safety & Handling

• Keep in the refrigerator until cooking.
• Avoid contamination with raw meat.
• Fully bake before serving.

🏷️ Badges

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

Bone-in neck from free-range Greek Black Pig, with natural marbling for a juicy, rich result. Ideal for slow cooking in the oven/pot or for BBQ and grilling.

Greek black pig, Neck with bone, Free range pork, BBQ, Slow roast, Neck steak, Premium pork, Black pig pork