Podcast Episode 526: Everything is Edible Except the Oink

Justin and Adam Berkelmans chat about all the delicious wild food they cooked and ate at the Texas Field to Fork Wild Pig Camp. They discuss nose-to-tail eating, hog’s head rillette, braised and seared tongue, pork fat cookies, cooking coyote, and so much more! 

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About Adam:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He is also the Host of the Antler and Fin Podcast, Harvesting Nature’s Audio Cookbook. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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Visit the Intrepid Eater website 

Show Notes:

Working on new recipes

African-inspired recipes 

Justin can’t pronounce words

Catfish moqueca

Presenting at Denver Sportsmens’ expo

2023 Pig Camps

Adam’s Ice fishing season

Opportunities to butcher different types of wild game

Trying every part of the pig

Nose-to-tail eating

Food made at Pig Camp

Hog’s head rillette 

Braised and seared tongue

Grilled heart

Smoked round

Pork fat cookies

Sushi rolls with pulled pork shoulder

Braised tenderloins 

Seared rib tomahawk chops with caul fat

Exotic meats

Cooking coyote

Stir fry rattlesnake recipe

Coyotes smell funny

Coyote backstrap steak bites

Coyote Korean-inspired soup


Thank you to Ken for the goodies

Pig Camp Breakfast

Wild pork banh mi sandwiches

Pork schnitzel

Breakfast burritos with ground pork

Get fired up about the food

Be open-minded

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