Let’s take a class on whole hog butchering with Chef Jesse Griffiths, co-owner of Dai Due and learn the essentials of cutting a wild hog to prep for your favorite dish, from the shoulder to the tenderloin. From cabeza to colita, we’re getting real hands-on con estos maranitos. This is a two part episode, the first part is a one-on-one interview with Jesse Griffiths and in this 2nd episode, we’re gonna let Jesse get to butchering in the whole hog class. Let’s dig in.
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