The Hog Book breaks down hogs into a simple set of categories based on size and sex. There are tips on locating hogs and hunting hogs, diagrams for building a simple hog trap, illustrations of shot placement, different methods of skinning and gutting hogs, and four highly-detailed butchery sequences based on these categories. Interspersed throughout are stories of actual hog hunts.
Recipes include an exhaustive exploration of methods to make the most of this resource- including brining, curing, smoking, grilling, sausage and stock making, charcuterie, offal cookery, and even how to cook the heads. There are recipes perfect for a quick weekday dinner, elaborate, celebratory deep dives, and even recipes for desserts and baked goods. Sauces, salsas, and complementary side dish recipes are found throughout.
In all, the book covers everything from the complex and fascinating history of the wild North American hog all the way down to a recipe for making a chocolate cake with hog lard.
Winner of the 2022 James Beard Award (single subject category)