Boneless leg of olive-fed Indigenous Greek Black Pig

Whole leg, without the bone.

Each leg is packed in a vacuum bag.

Each bag weighs about 6,800 kilos.

Keep refrigerated at 0-4⁰C.

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

Black pig with yellow pumpkin in a roasting pan

Ingredients (4 servings):

  • 600-700 gr raw black pig, cut into cubes
  • Salt
  • Pepper
  • 200 ml Olive oil
  • 2 medium onions
  • 2 cloves garlic
  • 100 gr. Ginger
  • 2 tbsp. Tomato paste
  • 2 pcs. cinnamon stick
  • 1 tsp coriander in grains
  • ½ tsp grated nutmeg
  • 4 pcs. spice in grains
  • 8 pcs. black pepper in grains
  • 1 glass of wine vinegar
  • 200 gr. chopped tomatoes
  • 3 kg peeled yellow pumpkin, cut into thick cubes


Put all the ingredients, except the pumpkin, in a roasting pan and when the food is half-ready, add the pumpkin.

Stir and cook at 200⁰ C for about 2 hours.

Serve it with red wine, Mavrodafni or Limniona.

The recipe is recommended by the Executive Chef, Nikolaos Fotiadis, exclusively for the Black Pig.

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