Restaurant News & Reviews

March 14, 2013

Local Pig rolls out a food truck

Owner Alex Pope says the truck, called Pigwich, will peddle sandwiches made with Farm to Market bread and all-natural Local Pig meats — which are hormone, steroid and antibiotic free — in the lot behind the butcher shop at 2618 Guinotte Ave. in the East Bottoms.

Local Pig is expanding its butcher shop business with a permanently parked food truck called Pigwich.

Owner Alex Pope says Pigwich will peddle sandwiches made with Farm to Market bread and all-natural Local Pig meats — which are hormone, steroid and antibiotic free — in the lot behind the butcher shop at 2618 Guinotte Ave. in the East Bottoms.

Pope says he’s planning a grand opening for March 23.

Pigwich will have courtyard seating for 40 people and will be open from 10:30 a.m. to 7:30 p.m. daily. The menu includes burgers, cheesesteaks, vegetarian falafel and banh mi sandwiches stuffed with Thai meatballs, pickled vegetables and coconut.

Daily specials include Cuban sandwiches on Monday, meatloaf patty melts on Friday, and Reuben sandwiches made with pastrami and sauerkraut on Sunday.

Since Local Pig opened a little over a year ago, it has become a destination for discerning carnivores. The butcher shop’s whole hog butchering courses were recently featured in the Wall Street Journal and the New York Times.

And the shop’s made-from-scratch sausages are hot menu items at an impressive list of local restaurants that includes Haus, Port Fonda, Cafe Provence and the Westside Local.

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