Wild hog is delicious when prepared properly. My first experience with wild hogs dates back to a media hunt in Texas a few years ago. Michael Hunter, a renowned wild game chef, returned to camp with a ...

When we knifed this honker sow in the South Carolina marshes, it was hot enough for short pants and an after-hunt swim. It was critical to break down the beast and get the meat cooled in short order.

If the weather forecast for the southern Illinois farm of my youth promised three or four cold and clear days in early February, the work forecast promised three or four days of hot and heavy hog ...

POCAHONTAS, Ark. (KAIT) - A tradition that goes back decades. The Annual Old Fashioned Hog Butchering, hosted by the Eddie Mae Herron Museum in Pocahontas on Saturday, Feb 15. The event is chance for ...

We are having beautiful spring weather lately. It sure gives a person spring fever, although it's really not too long before the calendar says “spring begins.” Yesterday I took advantage of the lovely ...

Jesse Griffiths has a lot of irons in the fire. Based in Austin, Texas, the acclaimed chef and avid hunter owns a thriving restaurant called Dai Due, where he serves regional dishes prepared with ...

Milton White, a butcher at Main Street Meats, slices into a halved hog at the shop. Main Street Meats butchers whole animals on site and typically gets in three pigs a week. There's barely any blood ...