VOLUME 1, EPISODE 4: 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.
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