“The boar's head in hand bring I,
Bedeck'd with bays and rosemary.
And I pray you, my masters, be merry.
As many as are at the feast.”
~The Boar’s Head Carol”, 15th century British Christmas carol~
Calendar wise, we are still, technically in the season of autumn. Outside though, there is snow on the mountains; occasional hail, rain or sleet falls (hey, Mother Nature has multiple personality disorder, just go with the flow of it), and temperatures cold enough to freeze a runny nose. In other words, the weather is screaming, “Winter!!!”.
For 2025, the Pagan holiday of Yule, or what the common majority call Winter Solstice, will be on December 21st. This is the shortest day of the year which means the fewest hours of daylight and the longest night when the northern hemisphere is tilted farthest from the sun. As the days progress, more daylight will begin to show until the longest day of the year in June, or summer solstice. Winter is a time for the earth to fall into deep slumber and regain energy throughout its time of sleep, and our ancient ancestors showed thankfulness with celebration.
Foods served during the feasting (dependent on regional location and timeline era) consisted of hearty, preserved, and spiced ingredients that symbolized warmth, and full larders for the harsh winter months.
Savory Main Dishes
Meats: Roasted pork (wild boar or pigs) ham, goose, beef, smoked fish, and sauce meatballs.
Sides: Root vegetables (potatoes, squash, carrots), stuffing, hearty breads, and pickled items.
Soups: Remnant soups made with leftover meats and vegetables.
Sweets & Baked Goods
Cakes & Breads: Yule log cake, gingerbread (Lebkuchen), fruitcake, spiced cookies (caraway, shortbread), saffron buns, and rich fruit breads.
Puddings & Pies: Figgy pudding, mince pies, and pumpkin pie.
Candies: Fudge, peanut brittle, peppermint bark, and chocolate truffles.
Drinks
Spiced Ales/Wines: Mulled wine, wassail (Lamb's Wool with ale, apples, spices), and spiced mead (honey wine).
Hot Drinks: Hot chocolate, hot buttered rum, and ginger tea.
Other: Eggnog, cider, and homemade fruit-infused spirits like Sloe Gin.
Fruits & Nuts
Citrus: Oranges and lemons.
Other Fruits: Apples, pears, cranberries, and dried fruits (figs, raisins).
Nuts: Hazelnuts, walnuts, pecans, often added into baked goods.
Which now brings me back to the Boar’s Head Carol that began this article. Pork, namely wild boar and pigs, were an essential celebration meat, going back eons. Pagan feasts sacrificed wild boars, and the roasted meat was then eaten to ensure good fortune and feasting during winter. Ah, but what about God forbidding the consumption of pork by the Hebrews? God forbade pork in the Old Testament (Leviticus, Deuteronomy) to set Israelites apart from pagan nations (all ancient cultures that worshipped Polytheism, or the worship of multiple gods). This prohibition was a mark of holiness, cultural identity, and separation from the worship of false idols.
As Christianity emerged, many pagan beliefs, traditions and celebrations were incorporated to make an easier transition into this new religion. So, the eating of pork became a popular tradition for Christmas, and even a traditional welcome for the New Year. The boar's head was the centerpiece at medieval Christmas feasts, symbolizing triumph over evil, presented with great ceremony with an apple in its mouth, and accompanied by the singing of the famous "Boar's Head Carol". As wild boar began to become scarce, pigs specially bred to immense sizes, became the perfect substitute.
…and now for a pork recipe that would please the pagan souls of our ancient ancestors. No! Not how to roast and serve a pig’s head; had you scared there for a second, right?
Pork Chops in Barbecue Sauce
Ingredients:
3 Tbsp. olive oil
2 tsp. salt
1 tsp. ground black pepper
8 boneless pork chops trimmed of all fat
2 large onions, julienned
4 tomatoes, seeded and chopped
1 bottle (18.5 oz.) Sweet Baby Ray’s Sweet & Spicy Barbecue Sauce
Preparation:
In a large 12-inch skillet, heat oil on medium-high heat. Mix salt and pepper together and sprinkle over one side of pork chops. Place chops in skillet, seasoned side down; sear for one-minute, flip chops and sear other side for one-minute.
Serve with sides of potato and vegetable; however, number of servings is dependent on size of chops.
For us, I added a side of mashed potatoes loaded with Vermont white cheddar, and I tend to use yellow (golden) potatoes as they are buttery in flavor, and come out ultra smooth in texture. The vegetable was a flat or snap bean, called Romano or Italian green beans, which have a naturally sweet flavor, and firm texture to ordinary green beans.
Sleep well Earth, Sleep well Nature, and we look forward to your return in Spring.
Mary Cokenour
