Hock of olive-fed Indigenous Greek Black Pig

Hocks from leg with the bone.

5 Hocks from leg, packed in a vacuum bag.

Each bag weighs about 3,000 kilos.

Store in the freezer at -20⁰C.

Black Pig Hock with mashed potatoes, caramelized onions and pickled mushrooms


For the Black Pig hock
• 700 gr Black pig hock
• 30 g Olive oil
• 100 gr Carrots
• 130 gr Fennel
• 110 gr Celery
• 80 gr Tomatoes
• 120 gr Onion
• 1 bay leaf
• 180 gr Mavrodafni wine
• 30 g Butter
• Salt
• Pepper

For the puree
• 500 gr Potatoes
• 60g sour cream
• 60 gr Milk
• 40 gr Graviera
• Salt
• Pepper

For the onions
• 200 gr Sliced dried onions
• Zest of 1 lemon
• 30 gr Sugar
• 10 gr Balsamic vinegar
• 40 gr Water

For the mushrooms
• 100 gr Mushrooms
• 200 gr Olive oil
• 80 gr Balsamic vinegar
• 1 garlic clove
• 1 sprig of rosemary
• Salt and pepper


For the Black Pig hock
In a pot, sauté the Black Pig hock until it gets brown on all sides, remove it and then add the vegetables. Ahen they soften, add the Black Pig hock and then add the mavrodafni wine, salt and pepper.
Finally, pour water until it covers 2/3 of the meat.
Cover with a lid and finish in the oven at 160 ⁰C. After about 2 1/2 hours, take the pot out of the oven, remove the vegetables and boil the sauce until it’s ready.
For the puree
Boil the potatoes in salted water. When they are ready, put them in a bowl and let the moisture evaporate for 20 minutes. Then, add the rest of the ingredients and mash them.

For the mushrooms
Heat the oil. Add the mushrooms, cut into quarters, together with all the other ingredients and let them sit in  oil until they cool.

For the onions
Cut the onions into slices and add them in a pan together with the other of ingredients over low heat until caramelized.
The recipe was sent to “e-mesara.gr” by Mr. George Psaroudakis

See also …