Stuffed Pork for Athletes

Spread on the pork neck the sticks of Kythera’s gruyere cheese, Kythera’s smoked Fratsia cheese and the chopped dried figs from Vravrona.
Condiment with salt and pepper and fold the pork neck in a roll, making sure that the ingredients of the filling are not sticking out of the sides.

Tie tightly the roll with cooking string in 4-5 places, to ensure it will stay closed during cooking.
Blend together Kythera’s honey with the balsamic vinegar. Use a cooking brush to spread the liquid on the pork roll.

Add the chopped carrots, the zest and the juice of the two lemons, the olive oil of Troezen and the Savatiano wine to the cooking pan. Next, add the chicken broth cubes and the thyme.
Add water to the pan up to the point that it covers the carrots.

Bake at 170 degrees Celsius for 2 hours.

In antiquity the consumption of meat was blended with the celebrations, the banquets and the sacrifices in favor of the Gods, during the duration of sports games. The animal was sacrificed as an offering to the Gods, and during the ceremony it was roasted on an open fire and then it was cut in pieces in order to be consumed by the people. The religious sacrifices were taking place during festivities, after winning a battle, and after the organization of sports games.
The ancient Greeks divided the food groups available between those that were most suitable and those that were less suitable to be consumed by athletes.
The group of the less suitable foods for athletes comprised of vegetables, fishes, cheese, milk and dried fruits. The group of the most suitable foods for athletes comprised of red meat.
Pork meat provided energy and allowed athletes to increase their stamina. Beef meat provided strength and favored the increase of body mass. Goat meat in comparison was lighter and it maintained muscle strength for a long period of time and it was better for rehabilitation purposes.
According to the Greek doctor of antiquity Galinos, among the three red meat options, pork meat was the most nutritious and its consumption was advised to the general population and athletes in particular. Furthermore, the Greek doctor of antiquity Hippocrates, also suggests that pork meat provides more energy to the body, therefore allowing it to withstand the exhausting training sessions necessary for athletes.
Pork meat was used in many recipes. It was cooked in the oven, in a spit, or even boiled. Honey and vinegar were used as a condiment to the cooked bellies and noses of piglets.
The above is a recipe of a stuffed pork, similar to the one the ancient Greek athletes used, which utilises Attica’s local produce for its main ingredients.