Feral hogs, are widely considered to be better off dead than alive due to their destructive nature on the environment.
Jesse Griffiths of Dai Due restaurant sees feral hogs as an 'inarguable source of protein' and prioritizes using them on the menu.
Feral hogs in the US are the result of inter-breeding between domesticated pigs and wild boar, with their population growing to around six million.
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