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13,97 €/kg
100kg in stock
Pork kontosouvli from Greek farms, made from tender pork neck marinated with aromatic spices, peppers, and herbs for a rich, juicy flavor. Ideal for grilling on the barbecue, in a non-stick grill pan, or baking in the oven, served with fluffy pita breads and creamy yogurt sauce.
The thick, marbled neck meat stays tender and succulent even at high temperatures, forming a rosy, caramelized crust outside while remaining soft inside. Thread onto skewers or spit for authentic charcoal-grilled taste, or bake in the oven with peppers, tomatoes, and onions for a home-style version.
Serve wrapped in warm pitas with onions, tomatoes, paprika, and yogurt or tzatziki sauce for a satisfying street-food experience at home, or as a main dish with potatoes, rice, or grilled vegetables.
For extra flavor, cut the meat into large, thick pieces so it doesn’t dry out during grilling.
An ideal marinade includes mustard, paprika, wine, and oregano or rosemary.
Use a combination of pork belly and neck for the perfect balance of fatty and tender texture.
Let it “breathe” for 7–8 minutes wrapped in foil after cooking to retain its juices.
Serve with fresh salad, pita breads, and chilled white wine.
Marinate the pork in large pieces with olive oil, mustard, paprika, oregano, salt, pepper, a bit of vinegaror white wine, and thyme.
Let it rest in the fridge for 4–12 hours, then thread onto a spit, alternating with peppers, tomatoes, and onions.
Grill traditionally over coals for 1.5–2 hours or bake in the oven at 170–180°C for 1.5–2 hours wrapped in parchment paper.
Turn regularly and ensure the meat gets crispy outside while staying juicy inside.
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