Are you superstitious? If so, which traditional American “good luck” food are you enjoying today, pork and sauerkraut, greens and black-eyed peas, pickled herring or lentils? Did you know that here in the Midwest, it’s usually pork and sauerkraut?
Have you ever wondered just why pork is considered a celebratory dish? Historians believe it stems from the fact that pigs root ahead as they eat, as opposed to the backwards scratching of chickens and turkeys, making pork a symbol of progress.
The fall harvested, shredded and pickled cabbage has spent the last six to eight weeks fermenting into sauerkraut, making it perfect timing to be paired with pork for today’s “good luck” food!
To learn more about our “good luck” food traditions, click on the following article from our archives: