In “Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest,” Gravy producer Georgia Sparling takes a deep dive into the conundrum around Texas’ pig problem.

They say everything’s bigger in Texas, and that is certainly true of the wild hog population. Millions of feral pigs roam the rural (and not so rural) areas of the Lone Star State — destroying farmland, pushing out native animals, obstructing roadways, and leaving behind billions of dollars in damage each year. And their numbers are growing at an astounding rate.

Hunters and landowners in Texas have a green light to kill any and all wild pigs, be it on foot, from a helicopter, or even from a hot air balloon. But then these intelligent yet invasive animals are often left to rot in the fields because everyone knows they’re tough and gamey, right? Well, not according to chef, butcher, hunter, and “hog apologist” Jesse Griffiths. The author of the James Beard Award-winning The Hog Book and co-owner of Austin’s Dai Due restaurant, Griffiths is on a mission to revamp the reputation of feral pigs.

In this episode of Gravy, Sparling explores the wild hog origin story and how the population has grown, not only in Texas but across more than thirty states. Armed with a mic, she travels from field to table. She joins Griffiths on a hunt for hogs, and then takes listeners into the kitchen to understand just how varied, versatile, and sustainable their meat is. She will also explore their slowly growing popularity as wild boar meat becomes more available.

Along the way, she speaks with Mitch Hagney of the San Antonio Food Bank. As federal funding cuts erode SNAP benefits and food pantry budgets, Hagney and his colleagues are devising creative solutions to address the hunger problem. They’re hoping that by teaming up with hunters and trappers, wild pigs can be a creative solution to feeding thousands of low-income families in Texas and beyond.

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