The New American Food Chain: Wild Pigs

On this trip, Steve travels to the Sacramento Valley in central California in search of a new 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 Steve is hunting the feral descendants of those pigs. If he's successful in finding a wild boar, Steve will prepare a backcountry gourmet feast of pork loin roasted with apples and rosemary cooked in tin foil over a fire.