Wear latex gloves and exercise care when field dressing, skinning, and butchering hogs to avoid blood-to-blood transmission. Skin animals and get the meat cooled as quickly as possible. If a hog looks ...
The U.S. Fish & Wildlife Service said one species on the list is “surprisingly tasty” when grilled, blackened, or made into ...
U.S. Fish and Wildlife Service wants people to eat more invasive species. You can get nutria, wild pigs, carp and northern ...
More than 75 chefs and butchers gathered on Feb. 22 for chef John Folse's annual boucherie, dispatching a 375-pound hog.
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