The New American Food Chain: Wild Pigs

Wild Hogs can thrive almost anywhere - just like Steven Rinella.  On this trip, Steve travels to the Sacramento Valley in central California in search of challenge and seriously good food.  300 years ago Spanish settlers let a handful of pigs loose in order to turn acorns into bacon, and today harvesting a wild pig for food is nexus of wild living and seriously good food.  Steve will prepare a backcountry gourmet feast of pork loin roasted with apples and rosemary cooked in tin foil over a fire.

The New American Food Chain: Wild Pigs