NC Barbecue Revival celebrates local pork, local farms

PICNIC, North Carolina’s newest whole hog barbecue joint, is joining with the Bahama farm (located near Durham) to produce the event for the first time ever.

"The mission of the NC Barbecue Revival is to celebrate whole hog barbecue and bring recognition to its past, present and future, as well as to the importance of high quality hogs," said Wyatt Dickson of PICNIC.

"The event will honor those upholding our state's most iconic food and help forge relationships among like-minded chefs, farmers and producers to preserve this tradition."

The event begins with an intimate, seated dinner at a modern farmhouse overlooking Green Button Farm, where guests will dine with visiting pitmasters and feast on a five-course dinner created by PICNIC’s Ben Adams and Chef Justin Burdett from Local Provisions.

The evening will also feature a farm tour, a hog calling contest and champagne and sparkling wine from Bordeaux Fine and Rare.

Guests can also enjoy a vegetable-focused lunch featuring classic southern sides in the farm's pasture for $50 per person. Saturday night festivities include an oyster roast by the pond, food from various local restaurants and live music and s’mores in the barn.

The weekend ends on Sunday with BBQ Church, a symposium welcoming all North Carolina pitmasters to lend their voice to the discussion about NC wood-smoked, whole hog barbecue. This event lasts from 11 a.m. until noon and is free for the community to join.

Immediately following is a large picnic. Guests are invited to bring the whole family and a picnic blanket to enjoy pork alongside dishes from local chefs, a beer garden with Ponysaurus and Fullsteam, a wine garden with Wine Authorities and live bluegrass music from 12:30 to 4 p.m.

Tickets are $25 for adults, and kids eat for free.

Proceeds from the event will benefit the Triangle Land Conservancy's mission is to create a healthier and more vibrant region by safeguarding clean water, protecting natural habitats, supporting local farms and food and connecting people with nature.