Pork Neck Steak

Name: Pork Neck Steak
SKU: 35
Availability: InStock

SKU: 35

8,97 €/kg

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Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.5kg
Final Price:	4,49 €

100kg in stock

Cut Type *

Portions Whole Μπουκιές

Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.5kg
Final Price:	4,49 €

~1 piece / 0,500g

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SKU: 35 Categories: Pork, For pot / oven, Fillets & Ribs

Description

Pork neck chops with bone from Greek farms, offering exceptional flavor and tenderness.

The meat comes from farms that prioritize animal welfare and quality, ensuring a juicy and tender result.

Perfect for cooking in a pan, on the grill, or in the oven, ideally served with quince potatoes, fresh lemon, and herbs that enhance the taste.

The marinade with olive oil, thyme, and oregano boosts the flavor and aromatic finish, making every bite delightful.

This is an authentic choice that brings the taste of Greek tradition to your table.

Tommy's Tips

Marinate the meat for at least 1 hour, preferably 3-4 hours, to fully absorb the aromas and become more tender and juicy.
Be careful not to overcook the chops to preserve their natural juices and flavor.
During cooking, use freshly ground black pepper, which enhances the aroma and adds a subtle spicy note that highlights the meat’s taste.
Additionally, try adding herbs like oregano or thyme towards the end of cooking for an even more aromatic result that will impress the palate.

Cooking Tips

Grill the pork neck chops after marinating them with garlic, fresh rosemary, and high-quality extra virgin olive oil, which imparts rich aromas and makes the meat especially tender and flavorful.
For pan-frying, add fresh herbs like thyme or oregano and freshly squeezed lemon juice to provide a refreshing and lively taste.
Additionally, slice the chops thinly and use them as a base in soups or stews for a richer and more aromatic result, offering flexibility in the kitchen and authentic flavors of Greek tradition.
Marinade recipe example: Blend garlic, shallots, rosemary leaves, red pepper flakes, and olive oil until smooth.
Generously season the meat with salt and pepper, coat it thoroughly with the marinade, and refrigerate for at least 1 hour or up to 12 hours for best results.
Cook over high heat on the grill, turning frequently, and let rest after cooking for maximum juiciness and tenderness.