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 back-country gourmet feast of pork loin roasted with apples and rosemary cooked in tinfoil over a fire.