Field Notes: Hog, from Ranch to Table


By Maggie Fazeli Fard |

Editorial Note: Experience Life staff writer Maggie Fazeli Fard was recently in Southwest Texas reporting on the proliferation of wild hogs in the state, their destructive environmental impact, and efforts to manage their numbers — primarily through organized, unlimited . The hunts attract experienced hunters as well as novices with an interest in local food sourcing and the “ranch-to-table” experience. Maggie is sharing some of her reporting through the “Field Notes” series this week. Check out  and , and find Part III below. 

A recurring theme during the hog hunt was maintaining respect for the animal — in life and in death. To that end, the trip included a butchery demonstration by Ross Flynn, a hog farmer and butcher from North Carolina.

“My goal is to make good meat more accessible without sacrificing animal welfare or the quality of the meat,” Flynn said, holding up a cross-section of a wild hog he’d shot on a Southwest Texas ranch the previous day. “One way to do that is to understand the different cuts and how to use them. Pork is more than Boston butt and sausage,” he promised.

Here are some of Flynn’s top tips for working with pork:

  1. When in doubt, use white wine to cook the meat. “White wine and pork is magic,” Flynn says.

 Maggie Fazeli Fard is an Experience Life staff writer. 

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