what type of food is north carolina known for
Culture of North Carolina A nationally-famous cuisine from North Carolina is pork barbecue and bacon. In Eastern North Carolina pork barbecue uses a vinegar-based sauce and the "whole hog" is cooked, thus using both white and dark meat. While there is not one town in Eastern NC that can claim to be the indisputable "capital" of Eastern North Carolina barbecue, the medium-sized cities of Greenville and Goldsboro and their surrounding communities boast the highest concentrations of highly ranked establishments.[citation needed] The annual Newport Pig Pickin' (the largest whole pig cooking contest in North Carolina)[citation needed] is held featuring primarily eastern-style barbecue. Western North Carolina pork barbecue uses a tomato and vinegar based sauce and only the pork shoulder (dark meat) is used. The "capital" of western Carolina barbecue is indisputably the Piedmont Triad town of Lexington, home of the Lexington Barbecue Festival which brings in over 100,000 visitors each October.
Pacific Northwest cuisine Common ingredients in the cuisine include salmon, shellfish, and other fresh seafood, game meats such as moose, elk, or caribou, wild mushrooms, berries, small fruits, potatoes, kale, and wild plants such as fiddlehead ferns and even young pushki. Smoking fish or grilling seafood on cedar planks are techniques often used in this cuisine.[3] Since the 1980s, Northwest cuisine has begun to emphasize the use of locally produced craft beer and wine. There is generally an emphasis on fresh ingredients, simply prepared,[4] but unlike other cuisine styles, there are various recipes for each dish, with none of them considered more or less correct than the others. This has led some food writers to question whether it truly is a "cuisine" in the traditional sense of the word.[5]