1925
The family is dedicated to the indigenous Greek black pig breeding in gregarious form.
1945
The Greek black pig breeding is passed on the second generation of the family
1960
The black pig breeding is passed on the third generation of the family, George Fotiadis, who is the father of the current owners.
1996
A mountainous pasture of 300,000 m2 is incorporated in the farm.
1998
The Farm starts supplying the biggest commercial chains, restaurants in Athens and winter destinations with wild boar meat.
1999
The wild boars of Fotiadi’s Farm, due to the ideal pasture and the plant-based feeding, stand out for their flavor and quality.
2005
The construction of the modern factory of 1,200 m2 for processing and producing meat is completed.
2008
An investment project of 1,450,000€ in machinery and production lines for deli meat is completed.
2011
Fotiadi’s Farm participates in the European program “Qubic” which is about the dissemination and maintenance of the Mediterranean Black Pig.
2014
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.
2014
The invention of special feeding with olive is submitted to IPO.This completes the registration of perhaps the most MADE IN GREECE product.
2014
The company Farma Fotiadis proceeded to the implementation of a program amounting to 420,000 € for the supply and installation of light-tube systems for the lighting of production and storage areas.
2016
Impressive percentages of polyphenols in the meat of Olympus Black Pig. Analyzes of Α.Τ.Ε.Ι. Thessaloniki 335% more polyphenols than conventional pork.
2020
Fotiadis Farm creates its new
ESHOP
Our History
