The Hog Book
The Hog Book is a comprehensive guide to hunting, butchering, and cooking wild hogs, with easy-to-follow instructionals and recipes categorized by hog size and sex. Inside these 416 pages, you’ll find:
tips on locating and hunting hogs, alongside compelling stories of the hunt
diagrams for building a simple trap
shot placement guides
tools and methods for skinning and gutting hogs
highly-detailed butchery sequences and instructionals
Over 100 recipes cover how to brine, cure, smoke and grill, alongside how-tos for making sausage, stock, charcuterie and cooking offal and hog heads. Recipes range from quick weekday dinners to elaborate, celebratory deep dives, with a few desserts and baked goods as well. Sauces, salsas, and complementary side dish recipes are found throughout.
The Hog Book is a comprehensive guide to hunting, butchering, and cooking wild hogs, with easy-to-follow instructionals and recipes categorized by hog size and sex. Inside these 416 pages, you’ll find:
tips on locating and hunting hogs, alongside compelling stories of the hunt
diagrams for building a simple trap
shot placement guides
tools and methods for skinning and gutting hogs
highly-detailed butchery sequences and instructionals
Over 100 recipes cover how to brine, cure, smoke and grill, alongside how-tos for making sausage, stock, charcuterie and cooking offal and hog heads. Recipes range from quick weekday dinners to elaborate, celebratory deep dives, with a few desserts and baked goods as well. Sauces, salsas, and complementary side dish recipes are found throughout.
The Hog Book is a comprehensive guide to hunting, butchering, and cooking wild hogs, with easy-to-follow instructionals and recipes categorized by hog size and sex. Inside these 416 pages, you’ll find:
tips on locating and hunting hogs, alongside compelling stories of the hunt
diagrams for building a simple trap
shot placement guides
tools and methods for skinning and gutting hogs
highly-detailed butchery sequences and instructionals
Over 100 recipes cover how to brine, cure, smoke and grill, alongside how-tos for making sausage, stock, charcuterie and cooking offal and hog heads. Recipes range from quick weekday dinners to elaborate, celebratory deep dives, with a few desserts and baked goods as well. Sauces, salsas, and complementary side dish recipes are found throughout.
