Martin's Barbecue Joint (Nolensville, TN)
Pulled pork sandwich with slaw.
Scott's BBQ (Hemingway, SC) and Skylight Inn (Ayden, NC)
Chopped pork and cracklin's from Scott's; slaw from Skylight Inn.
Jim 'N Nick's Bar-B-Q (GA)
18-hour smoked pork taco with roasted salsa, and on the side, corn seasoned with pork dry rub and slathered with mayo and honey then thrown on the grill.
Farm Burger (Decatur, GA)
Crispy pig ear tacos on fresh tortillas, pressed right there at the event, made with Anson Mills cornmeal and fresh masa.
Paco's Taco and Tequila (Charlotte, NC)
A taco take on the turkey club made with turkey carnitas on a housemade whole-wheat tortilla.
Pasture (Richmond, VA)
Pile of pastrami-cured pork loin.
Proof (Washington, DC)
Vietnamese fried chicken seasoned with lemongrass, cilantro, chile, and coconut and a green papaya salad on the side with carrots, cilantro, mint.
South City Kitchen (Atlanta, GA)
Pan-fried chicken livers with collard green kimchi and orange-tupelo honey.
Haven Restaurant (Atlanta, GA)
Crispy chicken thighs with a pea and cabbage slaw and toasted honey mustard.
We may have waited in line three (fine, four) times for this pesto.
Blackberry Farm (Walland, TN)
Sheeps’ milk cheeses made at the farm.
Hungry Peach (Atlanta, GA)
Pimento cheese deviled eggs.
Table Asheville (Asheville, NC)
Pig tail in a sweet barbecue sauce plus pig face meat, with a pickled green strawberry, from this North Carolina restaurant.