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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.

If you’d like to support the Tacos of Texas podcast and other podcasts like it from KUT & KUTX in Austin, please visit supportthispodcast.org. Thank you for your support!

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

The post Whole Hog Butchering with Chef Jesse Griffiths (Part 2) appeared first on KUT & KUTX Studios -- Podcasts.