If anyone in America is deserving of the illustrious title of HogFather, it's Jesse Griffiths. He’s a hunter, fisherman, cook and co-owner of Dai Due Butcher Shop & Supper Club and New School of Traditional Cookery in Austin Texas. He’s also the author of the Afield, A Chef's Guide To Preparing and Cooking Wild Game and Fish, as well as his most recent publication, The Hog Book, A Chef's Guide To Hunting, Preparing, and Cooking Wild Pigs.
The Hog Book is one of the best species-specific how-to-hunt-and-cook books that we've got in our library. Even if, like us, you live in a place without a feral hog population, you want to own this book. It’s incredible, and we hope, just the beginning in a long line of books to come.
Jesse is a dynamic dude and gets up to a lot more than just hunting and cooking hogs, but as the leading voice on utilizing wild pigs for food — and not just a voice, he utilizes them extensively on the menu at his restaurant Dai Due — he’s quickly become the hunting world's reference for turning this otherwise deleterious non-native species into excellent table fare.
When it comes to the management of these fecund mammals, Jesse is quick to point out that eating them is unlikely to ever be a total solution. They reproduce far too rapidly, are far too intelligent, and just too well integrated into the landscape to eradicate, but.. eating them does provide us with an excellent source of quality wild protein, provides hunting opportunities to those trying to find an inroad into the world of hunting, and shifts the focus from purely adversarial to something more appreciative. Or at least slightly more amicable anyway.
One of the things we love about his book is that rather than just giving a set of recipes, he keys the recipes out based on the size and sex of the hog you’ve got. Big old boars eat a lot differently than pregnant sows, which are really different than younger piglets. Something we'll get into in this interview.
We also wanted to mention that, as someone who — like Daniel — started hunting later in life, it's incredible to see how he has impacted hunting culture here in the US. It’s a reminder of the rapidly changing hunting demographic and that you don’t have to have grown up hunting in order to develop the skills and culinary craft to feed yourself and educate the public. In fact, we think we’ve only just begun to see the legacy that Jesse is going to leave in the American hunting community.
So, it’s our pleasure to have Jesse Griffiths on the podcast — especially given that this is one of our final episodes. From the start, it was our goal to curate conversations with important players in wild food culture, and he certainly qualifies. We're proud to have him in our lineup.
If you haven’t seen it already, go back to Season 2 of the WildFed TV show on MyOutdoorTV.com to see the episode we made with him in Texas.
And seriously, get the Hog Book. You won’t regret it!
View full show notes, including links to resources from this episode here: https://www.wild-fed.com/podcast/171
