More than 75 chefs and butchers gathered on Feb. 22 for chef John Folse's annual boucherie, dispatching a 375-pound hog.

Historically, a predictable but often overlooked trend impacts hog prices, creating risks and opportunities for traders. From February through May, prices take a seasonal dip as an influx of hogs hits ...

Hog Call Barbecue is a 2024 St. Louis Magazine A List Winner with a menu full of mouthwatering dishes from smoked brisket, ...

While Frank's specializes in Texas-style beef brisket, the real showstopper is the whole roasted pig, a specialty it has been perfecting for over thirty years. The preparation is simple ...

News spoke to the Tennessee Wildlife Resources Agency and an outdoorsman about the state's hog problem and how they are both ...

“To demonstrate to the younger how the food was gathered in the old days and how communities would continue to come together and kill the hog,” Johnson said." That’s how they would put their ...

That said, boucheries, or hog killings, on cold winter days are a ... Today is all about touching food." Folse and his team, including Michaela York and Danling Gideon, have organized the ...