#1676 - Jesse Griffiths

Jesse Griffiths, a butcher, hunter, and co-owner of Dai Due Supper Club, dives deep into the art of hunting and cooking wild pigs. He shares the booming population of feral hogs in Texas and their ecological impact. The conversation highlights culinary techniques for preparing hog meat, emphasizing the importance of stress management for flavor. Griffiths also discusses the cultural perceptions of food, the ethics of hunting, and the significance of local sourcing in the culinary world. His new book, "The Hog Book," serves as a fascinating guide to this culinary journey.