We always love seeing what happens when Shogun Farms wild boar gets into the hands of a talented chef.

Chef Felicia Lacalle, chef and partner at Quiote Taqueria, recently joined Walk-In Talk Media and created a dish centered around Shogun Farms wild boar belly.

The belly was slowly braised with sour orange, garlic and spices, then paired with brown butter boniato purée, charred baby leeks, pickled mustard seeds and demi-glace—a dish influenced by Chef Felicia’s Cuban roots and her personal approach to cooking.

It’s exactly the kind of preparation that shows how versatile wild boar can be. In the right hands, a familiar cut like pork belly becomes something completely different—rich, bold and built for a chef who wants an ingredient with character.

A big thank you to Chef Felicia and Walk-In Talk Media for putting Shogun Farms on the plate and giving our wild boar belly its moment in the studio.

And who knows? Maybe this won’t be the last time you see Shogun wild boar in Chef Felicia’s kitchen.