What's Cookin'

Hot off the grill.
That’s the way we’ve been serving Virginia Pork Festival dishes for 35 years. You’ll find only the freshest pork here folks. Every year we prepare over 43,000 pounds of it! You could say we’re the king of the low carbs. At the festival you can choose from barbecued loin chops and spare ribs to chitterlings, sausage burgers and everything in between. And get this, your ticket includes all of your food and favorite beverages. So come on over and join the fun. It’s the best party of the year! 

 
 

Best of the Boar

Our famous favorites keep 'em coming back for more.

Barbecued Spareribs
Barbecued Boston Butt
Barbecued Loin Chops
Grilled Loin Chops

 

Biscuits & Burgers

Delicous pork dishes served up
on a tasty fresh bun.

Sausage Biscuits
Pork Burgers
Sausage Burgers
Bologna Steak Burgers

 

All American Favorites

Kicked back classics.

Italian Sausage
Pork Meatballs
BLTs
Hot Dogs
Pork Festival Stew

 

From The Pit

We slow cook only the freshest pork on our open barbecue pits. Tender and oh so tasty, you won't find better barbecue anywhere.

Minced Barbecue
Pit Cooked Barbecue

 

For Pork Lovers Only

You'll find some of the most unique pork dishes at the festival. Did you know we serve over 6,000 lbs of chitterlings here. Soooey!

Chitterlings
Pigs Feet
Souse
Chitterling Fritters
Pork Skins

 

Country Style Sides

The perfect compliments for our delicious dishes.
Many come just for these delights.

Black Eyed Peas & Stewed Tomatoes
Pork & Beans
Hushpuppies
French Fried Sweet Potatoes
 

 

Delicious Desserts

Cool and refreshing, enjoy terrific desserts to wrap up a great cookout. Or hey, start with the desserts and then work your way over to our barbecue pits. It's your day - enjoy it your way :-)

Banana Pudding
Strawberry Shortcake

 

Beverages

What goes better with sunshine, barbecue, and bands than a great ice cold drink. We have all your favorite beverages.

Anheuser-Busch Family Beers
Liquor Bars
Pepsi Company Soft Drinks
Iced Tea
Water

Virginia Pork Festival

June 12, 2013