Bone-in Shoulder of olive-fed Indigenous Greek Black Pig

Whole shoulder with the bone.

Each shoulder is packed in a vacuum bag.

Each bag weighs about 4,500 kilos.

Keep refrigerated at 0-4⁰C.

Can also be frozen (-20⁰C) with storage life up to 18 months.

Caramelized Black Pig shoulder or leg with beer and spices by Akis Petretzikis


For the marinade

  • 1 tsp. coarse salt
  • 1 tbsp black pepper
  • 1 tbsp. smoked paprika
  • 1 tbsp. brown sugar
  • 1 Bouillon Cube of chicken or beef
  • 1 tsp. sweet chilly
  • 1 tsp. grated allspice

For celery root puree

  • 300 gr butter
  • Salt, Pepper
  • 1 celery root
  • 1 liter of milk
  • 1 tbsp. honey
  • 1/2 garlic clove
  • 1 onion, cut into cubes
  • 1 liter of water

For the black pig shoulder

  • 1750 g black pig leg or shoulder
  • 2 tbsp. soft mustard
  • 4 tbsp. olive oil
  • 1 large or two small onions
  • 500 ml dark beer
  • 1 cup of honey

For Brussels sprouts with almonds

  • 500 g Brussels sprouts
  • 50 g butter
  • 5 slices of smoked bacon
  • 50 g grated parmesan
  • juice and zest of 1 orange
  • Salt
  • 80 g almond fillet
  • Pepper
  • Olive oil


Preheat the oven at 140 ° C in air mode.

For the marinade

Put all the ingredients in a blender and set aside.

For the meat

  1. Place a pan over fire.
  2. Prick the meat and add the mustard, making sure it spreads everywhere.
  3. Pour the dry marinade all over the meat.
  4. Put olive oil in the pan, then the Leg or Shoulder and sauté for 1-2 minutes until it gets a nice golden color on both sides.
  5. Cut the onion into thin slices and put them in a pot, together with the dark beer and honey. Then, add the thigh.
  6. Cover the roasting pan with a lid and cook it for 4 hours.
  7. Once it is ready, remove from the oven.

For celery root puree

  1. Peel the celery root with a knife and cut it into large cubes.
  2. Put it in a saucepan, add the diced onion, milk, salt, pepper and cover with cling film.
  3. Let it boil over low heat for about 30’, until it softens. Once it softens, strain the celery root and beat it in the blender
  4. When the mixture is homogenized, add honey, butter in portions, salt and pepper.
  5. Check the spices and serve with the pork leg.

For Brussels sprouts with almonds

  1. Boil salted water in a saucepan.
  2. Add the sprouts, boil them for 5 minutes and then strain them. Heat a large pan over high heat, add a little olive oil and add the sprouts.
  3. Finely chop the bacon and add it to the pan.
  4. Season with salt and pepper. Add the almonds and orange zest. Then, add the butter and orange juice. Remove from the heat and add the grated Parmesan.
  5. Check the spices and serve with the pork leg.



Recipe by AB Vassilopoulos

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