For pork and barbecue fans, there is a new truck on the road now and another in the works.
Porchetta RDU, a truck devoted to the Italian-style slow roasted pork sandwiches, got on the road two weeks ago. The owners are chef Nicholas Crosson and Matthew Hayden, former co-workers at Raleigh’s 18 Seaboard.
Crosson explains they make the truck’s signature dish, porchetta (pronounced por-KET-a), by roasting pork that has been seasoned with sage, fennel, garlic, rosemary and red chile flakes. Their sandwiches are made with shredded and chopped pork. They also serve seasonal sausages, pork burgers and a veggie burger.
For more information, go to porchettardu.com or follow them on Twitter: @porchettardu.
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The Humble Pig is the work of husband and wife, Ross and Jessica McCarthy of Cary. Until last fall, Ross McCarthy worked in corporate sales. When he got laid off, the avid backyard barbecue cook decided to launch a truck devoted to smoked local meat. His wife, Jessica, says they hope to be on the road by mid-July.
They will serve pulled pork, chicken and brisket. The pork and chicken come from Mae Farm in Louisburg and Cozi Farm in Mebane. They smoke the meat using a combination of apple and cherry wood. They do not pre-sauce anything. They will offer several styles of sauce: western North Carolina, eastern North Carolina, a South Carolina mustard sauce and an Alabama white sauce for the chicken.
Their home base will be Deep South Bar in downtown Raleigh. They will be serving food every night there is a concert at the downtown Raleigh amphitheater.
For more information, go to thehumblepig.com, Facebook or follow them on Twitter: @thehumblepig.
Staff writer Andrea Weigl