North Carolina is the Pig Pickin’ Capital of the World. At least, that’s what then-Gov. Bob Scott decreed in1972.
The governor signed a proclamation on Oct. 9 of that year solidifying the cultural and culinary significance of the pig pickin’ in North Carolina.
Pig pickin’ is a piece of North Carolina heritage and history that dates back more than 300 years, according to the Whole Hog Barbecue Series, a barbecue competition series held statewide each year sponsored by the N.C. Pork Council.
It’s simple: whole hogs, cooked low and slow over wood fires, self-served and drizzled with barbecue sauce. From FFA fundraisers to church fellowship, the pig pickin’ has served as a time-honored gathering for generations.
In full, the proclamation reads: “Whereas, nothing could be finer on a crisp autumn day in North Carolina than the aroma of a lean porker roasting over a hot bed of coals in preparation for a feast called a pig pickin’ – unless it be the delicious taste of the roasted suckling meat;
and whereas, the citizens of North Carolina, frequent participants in pig pickin’s, have demanded that, since pig pickin’ is synonymous with good eating and good eating is synonymous with southern hospitality – and the southern hospitality of North Carolina has no peer – pig pickin’ be given the true status it deserves in the world community, and further that suitable recognition be given to the creature that makes them possible, the pig.
Therefore, I proclaim North Carolina to be the Pig Pickin’ Capital of the World, and call upon all dedicated pig pickers to defend this exalted culinary title to the last bite.”
While North Carolinians may debate over eastern or western-style barbecue sauce, the significance of the pig pickin’ in the Old North State is not up for debate.