The Hog Book
The definitive book on hunting, butchering and cooking wild pigs.
The Hog Book is a 2022 James Beard Award winner in the single subject category.
About The Hog Book
This 416-page book contains:
A brief history of wild pigs in the US, including range map
Exciting stories from the field
Step-by-step butchering techniques, from field dressing to butchery to sausage-making—and more
Over 100 field-tested recipes, organized by hog size and sex, for reliable results
Jesse Griffiths
TEXT AND INSTRUCTION
Jesse Griffiths, co-founder of Dai Due and New School of Traditional Cookery, is a hunter, fisherman, award-winning author and acclaimed chef. From early days fishing in lakes and creeks in North Texas to culinary adventures in Europe and Mexico, Griffiths’ passion for hunting grew later in life. After co-founding Dai Due in 2006, the restaurant swiftly gained local and national praise, named one of Bon Appétit's “Top 10 Best New Restaurants.” Dubbed as “an ode to Texas,” Dai Due supports local ingredients, foodways and traditions, along with the farmers and ranchers striving to improve them. At the New School of Traditional Cookery, Griffiths serves as the lead instructor offering ethical classes in hunting, fishing, and butchery. His first cookbook, Afield, was nominated for a James Beard Foundation Award (JBFA) and his sophomore project The Hog Book: A Chef’s Guide to Hunting, Preparing and Cooking Wild Pigs was awarded a JBFA in the Single Subject category in 2022. This Spring, Griffiths will release his third opus The Turkey Book: A Chef’s Journal of Hunting and Cooking America’s Bird.
Jody Horton
PHOTOGRAPHY
Jody Horton is a commercial food and lifestyle photographer based in Austin, Texas. He has received industry awards and recognition from Communication Arts, The James Beard Foundation and The International Association for Culinary Professionals. To see more of his work and his studio visit the links below.
Blair Richardson
DESIGN AND PRINT PRODUCTION
Blair Richardson is the principal at MiniSuper Studio, a multi- disciplinary design studio based in Mexico City focused on visual communication and branding for passionate clients worldwide.
Praise for The Hog Book
The Hog Book is an epic work; one with vision and drive
— Texas Monthly[The Hog Book] is a textbook full of history lessons, hunting stories, safety, and best practices for each downed pig, and of course, it's also a wild game cookbook sure to be a classic.
— The Austin ChronicleEasily one of the best cookbooks that I have seen in years.
— Chef Kevin GillespieTo say [Jesse] is a skilled hunter and butcher is an understatement; the man has an overabundance of knowledge that he readily shares.
— Eater