Nose to Tail cooking has never been so real. On a spring hunt in Florida Steve got his hands on a wild barred hog and brought him home set on an extravagant meal. In the field Steve demonstrates the best way to break a hog down and bring him home—great butchering and preservation tips are included. After the journey back to Brooklyn, Steve and his good friend, chef Matt Weingarten, cook four ripping preparations from the hog’s head, skin, trotters, muscle, and guts.