Hog farms are North Carolina's number-one commodity and as such, the pig plays an important role in state cuisine. As in the rest of the South, pork meat (particularly ham, bacon, smoked ham hocks and salt pork) and pork fat (fatback and lard) are highly popular flavoring ingredients. Perhaps unsurprisingly, no part of the pig is wasted. Livermush, a delicacy that includes pig liver, parts of the head, and cornmeal is a favorite delicacy. The town of Shelby, NC has an annual festival celebrating the tradition of livermush and barbecue. A great local delicacy ? albeit one that most people won't touch, if they weren't raised eating it ? is chitterlings (most often abbreviated to chitlings or chitlins), aka pig intestines, which are thoroughly cleaned, boiled and fried. Small local companies like Neese's manufacture souse (also called headcheese), liver pudding, pickled pigs' feet and C-loaf (made from chitterlings). For the less adventurous, North Carolina offers plenty of mainstream ways to enjoy the humble pig:
The pig pickin' is a longstanding North Carolina tradition, usually to be found at large gatherings like a church supper or family reunion. An entire pig is split and slow-roasted all day over the fire, then pulled apart and served to the hungry crowd along with a wide variety of accompanying side dishes and desserts.
Barbecue tends to stir up strong emotions anywhere there's a prized local variation, and North Carolina is no different. Here the main split is between the east and the west. Western NC barbecue (or Lexington Style) favors only the pork shoulders, and the sauce (or dip) is vinegar- and tomato-based. Eastern NC barbecue roasts the entire pig, and uses a sauce made primarily from vinegar and hot red pepper. In North Carolina, the pork meat is pulled, or shredded (by hand or with forks) in the eastern part of the state, and chopped in the western part. Barbecue can be served all by itself on a plate (but usually with a generous serving of hushpuppies), but more commonly is piled atop a hamburger bun along with chopped coleslaw and eaten as a sandwich. A point about the slaw; in the eastern part of the state, the slaw is the familiar shredded cabbage and mayonnaise mixture you can buy in any grocery store, but the furter west of Triangle you get, the more likely you are to be served slaw of a different nature, BBQ slaw. BBQ slaw is made from the same, albeit more finely shredded, cabbage; but instead of mayonnaise and other spices, the same vinegar and tomato mixture (minus the hot sauce) that is used on the pork is added, along with sugar to give it a slightly sweet taste.
Country ham is thinly-sliced and heavily salted. It's usually pan-fried and eaten on a biscuit as a kind of breakfast sandwich. The drippings are mixed with black coffee to create red-eye gravy, which is served over the country ham or the other breakfast foods.
Chicken is also a highly popular food; while it may not be as ubiquitous as pork, it's much beloved. Fried chicken is commonly served as part of a traditional Sunday dinner (although a roast ham is an equally popular alternative). There's also the classic comfort-food of chicken and dumplings, and roast chicken is often served at a pig pickin' for those rare few who choose not to gorge on pork.
Thanks in large part to the African influences on the entire South, traditional Southern meals ? particularly barbecues and buffets ? are incomplete without a spread of vegetable side dishes, usually slow-cooked or deep-fried. These include greens (collard, turnip, mustard or kale, slow-cooked in a large pot with ham, and sometimes served with cider vinegar; the leftover liquid, or pot liquor, makes a side dish in itself), cabbage (boiled, or fried in bacon grease), green beans (slow-cooked with ham), okra (most often sliced thickly, dipped in cornmeal batter and deep-fried), tomatoes (sliced fresh if ripe, or deep-fried in cornmeal if green), potatoes (boiled if new, or made into potato salad with mayonnaise and seasonings), field peas (boiled with ham) and black-eyed peas (simmered with salt pork and hot pepper). Sweet potatoes are also a major North Carolina crop; although they don't figure hugely into local cuisine, you'll find them baked, served in casseroles, occasionally raw on salads, or as a delectable pumpkin-like pie filling.
One of the most prominent vegetables in North Carolina cuisine, and Southern cuisine in general, is corn. Aside from boiled or grilled corn-on-the-cob, cornmeal is frequently used to make local favorites:
Grits is made of coarsely-ground corn kernels. It's almost invariably boiled slowly like porridge, and served with salt, black pepper and butter as part of a Southern breakfast. Some people like to make cheese grits by mixing in Cheddar cheese, and in the coastal region, cheese grits are often garnished with fresh shrimp.
Cornbread is a crumbly bread made of stone-ground cornmeal and buttermilk, baked in a cast-iron skillet. It's usually eaten hot with butter, or crumbled into something soupy, like more buttermilk, pot liquor from cooked greens, or pinto beans.
Hush puppies are deep-fried cornmeal dumplings, either round or elongated, sometimes flavored with chopped onion and served alongside barbecue or fried seafood. Restaurants usually serve them with butter, as if you need to make them any oilier. They can be quite addictive, as well as heavy, so don't overdo it! Legend has it that they were named when a cook tossed some to a barking dog who was begging for food.
Also in the bread category are biscuits, which are round leavened breads usually made from buttermilk, and are often used as the litmus test for any good Southern cook. They're usually split down the middle and spread with butter and possibly some kind of jam, or used for making breakfast sandwiches.
Because of its large coastal area, seafood is also a popular item on North Carolina menus: fresh fish, shrimp, scallops, clams, oysters and crabs can be found across the state, particularly in the eastern half. Preparation tends to be simple rather than elaborate, emphasizing the fresh taste of the ingredients. Calabash-style seafood is popular throughout the state; this is dipped in evaporated milk, then a dry breading mixture, and deep-fried. There's also catfish, found in rivers throughout the state, usually served dredged in cornmeal and deep-fried.
Around the Winston-Salem area, there's a large Moravian settlement which specializes in local delicacies that aren't found elsewhere in the state. Moravian sugar cookies are paper-thin and extremely labor-intensive to make (recipes can be found online, for those of curious natures and muscular arms), and available in a wide variety of flavors including ginger, spice, lemon, Key lime, butterscotch, chocolate and black walnut, as well as regular sugar. Moravian sugar cake is a leavened cake topped with melted butter and cinnamon sugar. Lovefeast buns are tasty potato rolls flavored with mace and citrus peel, a favorite during the holiday season.
A snack which may have originated in North Carolina, and is certainly popular throughout the state, is cheese straws, crispy baked strips of extruded dough flavored with copious amounts of Cheddar cheese and hot sauce.
Popular throughout the South is pimiento cheese (often spelled "pimento") ? at its simplest, a spreadable mixture of grated sharp cheddar cheese, pimiento strips and mayonnaise. It's usually made into sandwiches, often toasted so that it melts, and topped with lettuce and tomato; but you may also find it as a spread for crackers or celery sticks. It can be found in tubs at the grocery store or in convenience-store sandwiches, but the flavor tends to pale in comparison to homemade.
Perhaps North Carolina's most celebrated food is the addictive yeast-raised Krispy Kreme doughnut, a tradition in Winston-Salem since 1937. These light, fluffy, heavenly-tasting fried confections are now available all over the US and internationally; connoisseurs claim that they're the best doughnuts on the planet. If you're lucky enough to visit a town that has a Krispy Kreme store, you can stop by when the red light is on to watch the fresh, hot doughnuts go through the glazing machine, and buy one or a whole dozen of them before the glaze has even fully set. It's a treat not to be missed, if you're in the state.
The Most Frequently Asked Travel Questions about North Carolina
Where To Stay & Best Hotels in North Carolina - updated Apr 2024
SAVE up to 75% on Last Minute deals! Search for discount North Carolina hotels, motels, apartments, hostels, guest accommodations and vacation resorts. Book now and pay at the hotel. Instant email confirmation!
North Carolina Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
