Despite recent pieces in the New York Times and the Wall Street Journal, Chef Alex Pope is not about to rest on his laurels. Last month he rolled out a new food truck called Pigwich, that will be permanently parked behind his Local Pig butcher shop. Located in a secluded part of the East Bottoms, you would not think this is a hot destination…but you would be wrong.
Since opening a year ago, the Local Pig has attracted carnivores in droves; it’s rare for there not to be a line to buy cuts of beef, pork, duck, rabbit, lamb or chicken, as well as eggs, a wide range of homemade sausages, and even tamales. All meats are hormone, steroid and antibiotic free, the quality of which is reflected in every bite. Purchases are attractively boxed and come with cooking instructions if requested.
Now Pope has parlayed this success into a sandwich shop on wheels (or a pedestal to be more precise), putting his mouth-watering products between slices of fabulous bread in innovative and delicious ways. Staples on the menu include a double cheeseburger (the truffle aioli kills it), cheesesteak, a Banh Mi with Thai meatballs, and even falafel for non-meat eaters. Daily specials run the gamut from a pastrami reuben and porchetta to a cuban sandwich.