Whole Hog Butchering with Chef Jesse Griffiths (Part 1)
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, in part 1, we are doing a one-on-one interview with Jesse Griffiths and in part 2, we’re gonna let Jesse get to butchering in the whole hog class.
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