Ed Chiles is the son of the late Governor Lawton Chiles. He’s the owner of several seafood restaurants: the Sandbar on Anna Maria Island, the Beach House in Bradenton Beach and Mar Vista Dockside on Longboat Key). Ed has a passion for local and sustainable food sourcing. Host Robin Sussingham spoke to Ed about the way his restaurants have been experimenting with cooking wild-caught hogs from Shogun Farms.



1 Shogun Farms Wild Boar Loin
1/2 gallon of water
1/3 cup salt
Bay leaves
Garlic Cloves
Pepper flakes

Wild Boar Loin:

1 center cut boneless Wild Boar Loin
1/3 cup Dijon mustard
7-9 slices of cured bacon
2 Tsp Real maple Syrup
1 Tbsp Chopped Rosemary
1/2 Tbsp of fresh Sage
2/3 cup of White Wine
Olive Oil
Kosher Salt
Freshly ground black pepper
2 Yukon Gold Potatoes
2 Gala or Honey Crisp Apples


For Brine:

Bring all ingredients to boil and allow to steep, refrigerate chill and place pork loins overnight or 4 hours

For Wild Boar Loin:

Preheat oven to 350 degrees.

Rub pork loin with mustard, maple syrup, fresh chopped herbs,  spices, salt and pepper and wrap in bacon. Chop potatoes and and apples and toss in a bowl with salt and pepper, olive oil and left over herbs.

Place bacon wrapped loin in a baking pan or dish and surround with seasoned potatoes and apples. Toss in 2 whole garlic cloves, pour wine over loin and sprinkle contents of pan with fresh ground pepper and salt.

Roast in 350 degree oven for 50-60 minutes until internal temperature reaches 165 degrees. Remove from oven and let rest for 10-15 minutes. Slice and serve.

Serves 4-6

Prep Time: 45 mins
Cook Time: 60 mins
Brine: Over-night
Recipe Courtesy of Chef Adrian De Berardinis