Some foods are just plain lucky to eat on New Year’s Eve. What associates these dishes with good fortune? That’s tough to pinpoint, but much of the answer has to do with symbolism and superstition. It also has to do with a human tradition of eating something special, like a birthday cake, to mark the passage of time. Like eating Sauerkraut on New Year’s Eve is a long-standing tradition in Germany.

Pork for progress! Pigs root around with their snouts moving in a forward motion, which is why many cultures around the world eat pork on New Year’s Day to symbolize progress for the coming year.

According to many, the more pork in your meal, the more luck you will have. So don’t just use ham hock and fatback to flavor your veggies; eat a baked ham or pork chops as a main dish. Chicken, according to the superstition, should not be eaten on Jan. 1 because a chicken scratches backward.

Need some recipes for pork? Click the link below to check out our delicious pork dishes created by some of the greatest chefs around.




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

Wild Boar stuffed with ham and cheddar. With grits, tobasco butter and #gamblecreekfarm collard greens.

Wild Boar Schnitzel with Red Pepper & Potato Hash and Fried Egg


10 Shogun Farms Wild Boar loin medallions, tenderized

All-Purpose Flour

Plain Bread Crumbs

8 Large Eggs

3 Skin-On Chicken Thighs

2 LargeYukon Gold Potatoes peeled and cubed

3 Red Peppers de-seeded and cubed

3 Whole Garlic Cloves

2/3 cup Chicken Stock

2/3 White Wine


Olive Oil

Vegetable Oil



Red Chili Flakes

Finely Chopped Italian Parsley


Red Pepper Potato Hash:

Preheat oven to 350. Spread red pepper cubes on a baking sheet, toss with olive oil and salt and cook in the oven for 30 minutes or until edges of bell pepper pieces are dark. Remove from oven and set aside.

In a large skillet on medium-high heat, coat bottom of it with olive oil. Salt and pepper chicken thighs. Add whole garlic cloves, an chili flakes. When garlic starts to turn golden, add thighs skin side down. Cook until brown and flip chicken over and do the same to the other side. Add 2 whole sprigs of rosemary, wine and chicken stock. When liquid has cooked down for 10 minutes, lower heat to low. Add 1 Tspn of salt, and simmer partially covered for 30 minutes.

 In a large frying pan, heat vegetable oil to 300 degrees. Fry potato cubes until golden brown. Remove from oil, strain and place on paper towel. Season with salt while hot.

Add pepper pieces and fried potatoes to the braised chicken, toss together, remove chicken thighs and enjoy them another time. Set aside hash off of heat. Keep warm covered.

Wild Boar Schnitzel:

Heat vegetable oil in a frying pan to 300 degrees. (In the same oil you fried the potatoes).

Beat 3 eggs in a bowl. On one plate, cover with flour for dredging. On a another cover with bread crumbs for coating.

Lightly Salt both sides of wild boar filets. Dredge filets in flour, dip in egg mixture, then coat in bread crumbs and carefully place in hot vegetable oil. Fry until golden brown, about 10 minutes each filet. Set aside and keep warm.


In a separate frying pan, in a little olive oil, fry eggs to desired yolk hardness. To assemble place 2 filets of wild boar filet on a plate, top with red pepper hash with some of its sauce, and top with one fried egg, and sprinkle with some chopped parsley for garnish and serve.

Serves 5
Cook Time: 1 hr 15 mins
Recipe Courtesy of Chef Adrian De Berardinis

Shogun Farms Wild Boar milanesa on Florida white corn puree, tomatoes and spinach. By Chef Heagan



5 oz of Walkerswood Jamaican Jerk Seasoning

1/4 Cup of Vegetable Oil

1/4 Cup Lime Juice

1/2 Cup of Ginger Beer

1/3 Cup Cider or White Vinegar

1/4 Cup Brown Sugar

1 Tbsp of Dark Molasses

1/2 Tbsp of Salt


Mango Chutney:

1 Mango cut into small cubes

1/3 cup of finely chopped Red Bell Pepper

1/2 cup of finely chopped red onion

1 Tbsp of finely minced Fresh Ginger

1/2 Cup of Mango Preserve

1/3 cup of Cider Vinegar

1/4 Tsp of Red Chili Flakes

1/4 Salt

1 dash Scotch Bonnet Hot Sauce (optional)

1 Tbsp of Vegetable Oil


Wild Boar:

1 Shogun Farms Wild Boar Tenderloin

Chopped Chives

Fresh Thyme Leaves


Preheat oven to 375


Combine all the ingredients for the marinade in a bowl and whisk until all incorporated. Place loin in an airtight container or large zip-lock bag, pour in 3/4 of marinade, cover or close and store in the refrigerator for 12 hours or over-night. Set aside remaining marinade to baste while cooking on the grill.

Mango Chutney (can be made the day before or in advance):

In a small sauce pan on medium-high heat, add oil, chili flakes, and chopped onion and bell pepper. Sauté until onion is translucent. Add the mango, ginger and sauté until mango becomes soft on the edges, cooking about 10 mins. Add cider vinegar, mango preserve, and salt. Combine and stir mixture until it boils. For added heat add a dash of Scotch Bonnet Hot Sauce. Lower heat and simmer for 20-30 mins covered or until mixture becomes a thick consistency, stirring occasionally. Remove from heat and store in the refrigerator until ready to use.

Wild Boar:

On a medium-high flame on a pre-heated gas or electric grill, place the marinated loin of boar lengthwise to get nice grill-marks. Rotate every 10 minutes for 30-40 minutes to get a medium temperature (165 degrees), more time if desired medium well (40-45 mins). During the last rotation, baste with a brush or spoon with set aside marinade a few times to coat the loin and give a nice glossy finish. Close flame, set boar aside and let rest for 10-15 minutes. Slice, plate and garnish with chopped chives and thyme. Serve with Mango Chutney.

Serves 6-8

Prep Time: 30 minutes
Marinate: Over-night
Cook Time: 1 hr 15 mins
Recipe Courtesy of Chef Adrian De Berardinis



5 Cups of Good Italian White Wine

2/3 Cups of Olive Oil

6 Whole Garlic Cloves

2 Sprigs of Chopped Fresh Rosemary

1 Tsp of Fresh Ground Black Pepper

1 Tbsp of Kosher Salt


1 lb of Shogun Farms Wild Boar

1 Cup of  finely chopped Sweet Onion

1 Cup of finely chopped Carrot

1 Cup of finely chopped Celery

10-12 Cherry Tomatoes

2 cloves whole garlic

1/2 Tsp chili flakes

3/4 bottle of Good Italian White Wine

1 Tbsp of Fresh Rosemary


Fresh Ground Black Pepper

Olive Oil

All-Purpose flour for dredging

3/4  Lb of Fresh or Dried Tagliatelle

Grated Parmigiano Reggiano cheese



Combine all the ingredients for the marinade in a bowl and whisk until all incorporated. Chop boar butt or fatty boneless chops into small cubes and combine in an air-tight container or zip-lock bag and marinate in the refrigerator of at least 24 hours.

Preheat oven to 250 degrees

In a large Dutch oven, on medium-high heat, coat bottom pot with olive oil. Add garlic cloves and chili flakes, sauté for 3-4 minutes. Dredge marinated boar pieces in flour and add to oil, lightly brown and remove from Dutch oven and set aside on a plate. Heat more olive oil and add carrots, onion and celery. Sauté till translucent, add salt, pepper and rosemary. Add browned boar back into the Dutch oven, pour over wine, add tomatoes, cover and slow cook in the oven for 1 hour and 15 minutes. Remove from oven and set aside

In a large pot of boiling water, add 1 Tbsp of salt. Add pasta and cook for 4-5 minutes for fresh pasta. For dried pasta, follow cooking instructions on package. Remove and from water and set aside 2 cups of pasta water.

In a large sauté pan with the Ragu heated on medium high heat, add the cooked pasta and toss, slowly add some of the set aside  pasta water to the pasta mixture to loosen the Ragu and to bind the sauce to the pasta add some Parmigiano cheese and toss for 2-3 minutes. Plate, garnish with some more Parmigiano, and serve.

Serves 4-6

Cook Time: 1 hr 45 mins
Prep Time: 30 minutes
Marinate: Over-Night
Recipe Courtesy of Chef Adrian De Berardinis