The main goal of our company is the production of alternative and high-quality Greek meat. With respect for the consumer, our animals are bred in their natural habitat and fed with plant-based food, following the strict rules that nature has set.
An application form for the worldwide protection of the patent for the feeding method with olive is submitted.
After some searching for the diversification of flavor and characteristics of the meat, olive becomes part of the Black Pig’s feeding. The experimental breeding starts in cooperation with Aristotle University Professors Mr. Giannena Ilias and Mrs. Tzika Eleni as well as with CERTH Dr. Anagnostis Argiriou. It is completed in 5 months.
May. An organoleptic assessment of the Black Pig’s meat special fed with olive, compared to the black pig and the conventional pork is carried out. It is held under the supervision of AUTH Professor Amvrosiadis Ioannis and CERTH Professor Anagnostis Argiriou, in which 28 specialized chefs, food tasters and food writers participated. The results were exceptional and the Black Pig’s meat fed with olive stood out among 3 blind samples.
A special analysis made by CERTH ascertains that the existence of omega3-omega6 fatty acids in special-fed Black Pig’s fat is 58 times higher than the conventional pork.
A Two-day Scientific Conference on Greek Black Pig is held in cooperation with the Minister of Rural Development Mr. Tsaftaris Athanasios, the management board of the supermarket AB Vasilopoulos and the Association of Black Pig Breeders.
The Fotiadis family is occupied again with the Greek Black Pig. Under the suggestion of CERTH, 11 certified sows are bought, whose DNA is like the ancient Greek black pig’s.
Fotiadi’s Farm participates in the European program “Qubic” which is about the dissemination and maintenance of the Mediterranean Black Pig. Our country is represented by Anagnostis Argiriou, Institute of Applied Bioscience researcher, CERTH.
An investment project of 1,450,000€ in machinery and production lines for deli meat is completed.
The construction of the modern factory of 1,200 m2 for processing and producing meat is completed. Strict hygiene rules and rules for quality assurance are followed inside the facilities. The overall cost of the investment project amounts to 2,000,000 €.
School of Veterinary Medicine AUTH professor Alexopoulos Konstantinos and professor Kiriakis Spyridon carry out surveys on animals’ treatment, pathology and feeding. The wild boars of Fotiadi’s Farm, due to the ideal pasture and the plant-based feeding, stand out for their flavor and quality.
A small meat-cutting unit of 80 m2 is created in the area of the stall facilities. The Farm starts supplying the biggest commercial chains, restaurants in Athens and winter destinations with wild boar meat.
George Fotiadis retires and the black pig breeding is passed on the fourth generation, the current owners. In the same year, the black pig breeding is changed and only wild boars are bred in the farm.
A mountainous pasture of 300,000 m2 is incorporated in the farm.
The black pig breeding is passed on the third generation of the family, George Fotiadis, who is the father of the current owners.
The Greek black pig breeding is passed on the second generation of the family, Nikos Fotiadis, who is the current owners’ grandfather. Black pig was bred in Macedonia, Epirus and Thessalia. It’s an authentic animal which is adapted in its natural habitat and capable of finding food in the woods regardless of the season.
Members of the Fotiadis family, being refugees from the historical Pontus, moved to a small settlement in the area of “livadia” in Pieria. In the same area, the grandfather of the President of the French Republic Nikola Sarkozy owned pastures. The family is dedicated to the indigenous Greek black pig breeding in gregarious form.
FOTIADI’S FARM CRAFT AND COMMERCIAL LIVESTOCK FARMING S.A.
Telephone: 23510 95777 – 23510 95702
Fax: 23510 95703
E-mail: farmafot @ otenet.gr