From a good ole Virginia country ham to a crispy tenderloin sandwich in Indiana, pig out on America's most porktastic eats.
More than 70 years later, the Ox Yoke Inn in Amana, IA, continues to serve up a taste of its German-American heritage. The full-service restaurant’s menu has also expanded to include a variety of other hearty meals, such as steak, roast beef and fried chicken.
Guests at the Ox Yoke Inn enjoy the simple delicacy of a locally raised baked ham. With or without the pineapple, this piece of meat is pure porcine perfection!
At the Ox Yoke Inn, what started as a communal kitchen for the residents of Amana, IA, has since become a dining destination for locals and tourists alike.
The braised pork shanks at Smithfield Inn in Virginia have a glaze that is paired perfectly to work with the tenderness of the meat.
Another popular dish at the Inn is the Fried Green Tomato BLT. With freshly fried green tomatoes and the famous Smithfield bacon, this sandwich will knock your socks off![
In 1752, the Smithfield Inn and Tavern opened up, serving guests delicious salt-cured hams and solidifying Smithfield, VA’s reputation for producing some of the finest hams in the country.
If the sweet aroma of grilling ham steaks wasn't enough for you, the Silver Skillet in Atlanta keeps bacon sizzling from open to close.
When the tenderloin at Nick's Kitchen in Huntington, IN, is golden brown and crunchy, it’s layered with lettuce, tomato, onion and pickles on a 5-inch-thick bun.
The luau at Ali'i Luau in Oahu, HI, officially begins when a pig is peeled out of its private sweat lodge and presented to hog-hungry guests.
The only thing louder than Hawaiian shirts is the line of growling stomachs waiting at the Ali'i Luau buffet, where a bounty of customary Hawaiian dishes await.
The Ali’i Luau at the Polynesian Cultural Center in Oahu feeds up to 600 guests every night!
New Orleans is the birthplace of Cajun cooking -- and there’s one place putting all that juicy Louisiana flavor into one pork-filled menu: Cochon!
At the Woodshed Smokehouse in Fort Worth, TX, chef Tim Love uses sweet meat like this to make the restaurant’s most popular porky treat -- pork tacos.
On a busy day, the Woodshed Smokehouse sells more than 400 pounds of its famous fall-off-the-bones ribs.
The pork dishes at Puerto Sagua in Miami keep the hungry beachcombers happy -- and the line out the door.