We worked with Jesse Griffith of Dai Due. for years when we were raising chickens and he is one of the strongest supporters of eating Texas local. He came out one summer and shot a pig in our driveway and dressed it out in our processing building so I was delighted to see that he was quoted in The Guardian. He talks the talk and he walks the walk. [The Guardian](https://www.theguardian.com/food/2023/jul/25/us-wild-boar-invasive-species-food-menu)
by jlzania
2 Comments
Consistently had delicious wild boar dishes when I visited Tuscany a few years ago so into the idea of more available here. But it needs to be available more readily and at a lower price to catch on with the average consumer. I think I’ve seen ground wild boar at HEB a few times, but, if I remember correctly, it was significantly more expensive than even the higher quality ground beef. Hard to get people to take a risk on it at that price.
He has a great interview on JRE as well.