|Pricing |||Less than $20|
|Payment |||Interac, MasterCard, American Express, Visa, Cash|
|Cross Street |||View between Blanshard and Douglas|
|11AM to 5PM|
Profile Last Updated: January 07, 2009
Word spread fast in the downtown core when a new hot lunch spot opened. In December 2006, people began wandering around the area of the View Street parkade with huge meaty sandwiches and blissful grins. Enter the “Pig.” An eatery featuring barbeque meats, special sandwiches are on order at this Victoria deli. Tucked away in a small space, the 300-square feet joint does not reflect the big bite you get out of this BBQ restaurant.
At Pig, a small selection or sandwiches are on offer, but each is meaty it its own right. Have your pick at three types of meat: barbeque chicken, beef brisket, and the house specialty pulled pork. Rumor has it that chef and owner Jeff Heatherington will add ribs to the menu on special days. Carnivores, be prepared to indulge in a heap of meat featuring a classic house barbeque sauce to soak up the smoky flavours.
How to make the meat? The process is simple yet unique. All the meat is slow cooked Southern style, sometimes marinating in spice and vinegar for as long as 16 hours before going into the oven. The end result is very juicy meat piled high on a squishy white bun. To round out the meal, there are side orders of corn bread and beans. And, to make your mom happy, a small helping of coleslaw accompanies each sandwich.