Boneless pancetta of olive-fed Indigenous Greek Black Pig

Whole pancetta without the bone.

Each pancetta is packed in a vacuum bag.

Each bag weighs about 2,600 kilos.

Keep refrigerated at 0-4⁰C.

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

Honey Glazed Greek Black Pig Pancetta


Ingredients (four servings):

1 kg Greek Black Pig pancetta, uncut
150 gr thyme honey
1 bottle of beer
Juice from 2 oranges
1 sliced onion
1 clove garlic
2 bay leaves
10 grains black peppers
1/3 cup olive oil
2 peeled apples cut into cubes
1 can of whole mushrooms

Heat the honey and the orange juice in a pot, until the honey melts. Place the pancetta in a pan, pour the honey mixture and add all the ingredients, apart from the mushrooms. Cover them with a cling film and let sit for an hour until marinated. Preheat the oven at 180 ⁰C. Add the mushrooms, stir and place the pancetta upside down. Cook for about 20’. Turn the pancetta around, with the fat side on the above. Cook again for about 35’ and spread the honey glaze, a bit at a time. Serve them in a platter. If the sauce isn’t thick, boil it again in a small pot.

Ideal snack for beer or wine.

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