Whole Hog Cafe

Specialties

Locals love our baby-​back ribs, which use the same recipe that took us to the finals in the 2000, 2002, and 2008 Memphis-​in-​May World Championship Barbecue Cooking Contest. Another wildly popular dish is our slow-​smoked pulled pork, which we rub with our secret spice blend before smoking for 15 hours with pecan wood. Or try our tender beef brisket or succulent pulled chicken. You can try any of our meats by themselves or on a sandwich, or atop a Loaded Baked Potato, cheese-​smothered nachos, or even a salad!

And top it all off with your choice of our seven sauces. We have a sauce variety for every preference…

#1: A classic Kansas City-​style sauce that’s sweet & mild, with a hint of molasses flavor

#2: A slightly tangy tomato, vinegar sauce

#3: Same as #2, but spicier!

#4: Traditional Southern vinegar & spice

#5: Sweet, dark, and bold molasses flavor

#6: Rich mustard & vinegar; an Old South favorite

Volcano Sauce: The name says it all. Eat at your own risk!

History

Established in 2000.

The Whole Hog Café & Catering Company prepares the same award-​winning recipes that won top honors in the 2000, 2002, and 2008 Memphis-​in-​May World Barbecue Championships — including 1^st place in the «Whole Hog» category in 2002.

Competing as The Southern Gentlemen’s Culinary Society and opening Whole Hog Café in 2000, Whole Hog founders Ron Blasingame, Mike «Sarge» Davis, and Steve Lucchi long devoted themselves to the pursuit of barbecue perfection. Their devotion is reflected in the wildly popular dishes served in the Whole Hog Café each day — succulent pulled pork, tender beef brisket & smoked chicken, and of course, Whole Hog’s award-​winning ribs.