Top 38 North Carolinian Foods

Farmer’s Daughter Pickles & Preserves is a family brand devoted to preserving the flavors of the season through artisanal craftsmanship. Inspired by tradition and cherished family recipes, founder April McGreger has created a collection of jams, jellies, pickles, and hot sauces, all made by hand in small batches using carefully selected fruits and vegetables from local, sustainable farms. Each jar captures pure, natural flavor – free from artificial colors, preservatives, or additives – with just the right touch of organic sugar to highlight the authentic aroma and texture of the ingredients.

Special care is taken to use seasonal and rare fruits, as well as to rescue surplus harvests, contributing to sustainability and reducing food waste. Farmer’s Daughter products embody the warmth of homemade tradition and a genuine connection to the community, bringing to the table flavors that unite heritage, quality, and a deep love for nature.Expand

Goat Lady Dairy is located in Climax, North Carolina, where it produces a variety of goat cheeses. The dairy, founded in 1995 by siblings Ginnie and Steve Tate, focuses on sustainable and eco-friendly farming practices.

Goat Lady Dairy offers a range of products including fresh chevre, aged cheeses, and flavored varieties. They also host community events like the Cheese Barn and educational farm tours.Expand

Chapel Hill Creamery, located in Chapel Hill, North Carolina, produces a variety of artisan cheeses using milk from their own herd of pasture-raised Jersey cows. Their product lineup includes fresh and aged cheeses crafted using traditional techniques.

The creamery is committed to sustainable farming practices, aiming to enhance soil fertility and biodiversity on their farm.Expand

Escazú Chocolates, located in Raleigh, North Carolina, is a small-batch chocolate producer. They specialize in crafting bean-to-bar chocolates, meaning they control every step of the production process from sourcing cacao beans to the final product.

Escazú Chocolates uses traditional methods, including roasting their own cacao beans and grinding them on vintage equipment. They are known for incorporating unique and sometimes local ingredients into their chocolates.Expand

Wicked Weed Brewing is a craft brewery based in Asheville, North Carolina, founded in 2012 by brothers Walt and Luke Dickinson and their friends. The brewery quickly gained a reputation for its innovative approach to beer, combining modern American styles like West Coast IPA with experimental sour ales that utilize wild yeast and undergo barrel aging.

Their original brewpub in downtown Asheville features a restaurant, production facility, and taproom, while the Funkatorium - opened in 2014 - became the first taproom in the southeastern United States dedicated exclusively to sour ales. Their work is characterized by a high level of technical precision, a passion for experimentation, and a strong commitment to the sensory richness of beer.Expand

North Carolina barbecue can be split into two halves – in the east, they use the whole hog, while in the west, also known as Lexington-style barbecue, smokes only the pork shoulder. Eastern barbecue is usually chopped with a vinegar-and-spices-based sauce, while Lexington-style is typically used for sandwiches with a tomato-based sauce. This is probably the oldest type of American barbecue, and the wood used for it is often hickory or oak.Expand

Pulled pork is an American barbecue technique of cooking pork meat slowly over low heat, resulting in tender meat that can easily be pulled into small pieces. It is a specialty that originates from the western part of North Carolina, traditionally using shoulder cuts of pork which are dressed with a vinegar, pepper, and tomato sauce. In the eastern part of the state, the whole pig is cooked and pulled, while the sauce usually doesn't contain tomatoes. Over time, it spread throughout the United States, and pulled pork can be found in many variations, ranging from different cuts of meat and cooking times to marinades and sauces. Today, pulled pork is popular throughout the world and is mostly used in a variety of sandwiches, accompanied by fries, baked beans, and tangy sauces.Expand

Calabash-style seafood is a traditional buffet-style dish originating from Calabash in North Carolina. This feast is typically prepared in Calabash seafood restaurants. The seafood such as fish, crab, shrimp, oysters, mussels, and clams is lightly breaded, fried until golden, then served buffet-style with hushpuppies and honey butter as a traditional accompaniment. Instead of flour, cooks often use cornmeal for the seafood's light coating.Expand

Moravian spice cookies are traditional cookies usually associated with Winston-Salem, North Carolina. This descendent of the German lebkuchen is made with a combination of powerful spices and molasses. The end result is a very thin and crisp cookie that has a reputation of "the World's thinnest cookie". The cookies are usually round, but they can be cut into different shapes such as stars or flowers. They're named after Moravia, which was once part of Czechoslovakia, and the immigrants settled in Germany, and then in Pennsylvania and North Carolina. The spices used for these cookies usually include ginger, cinnamon, and cloves. Over the years, versions made with sugar, lemon, chocolate, and black walnuts have appeared in many households in the region.Expand

Carolina-style hot dogs consist of hot dog sausages in a split bread roll. They are characterized by an established set of condiments including slaw, onions, and chili. The hot dogs are sometimes topped with mustard which either acts as a substitute for slaw or can be added as a fourth condiment. These hot dogs are quite popular due to the sweetness and crunch of slaw that is in contrast with a slight spiciness coming from mustard and chili. Nowadays, the term Carolina-style refers not only to hot dog condiments, but hamburger toppings as well.Expand

Livermush is an American dish that's believed to originate from North Carolina. It consists of slices of livermush (a product made with pig liver, head, and cornmeal, spiced with sage and pepper) that are fried until golden brown. When served for breakfast, livermush is often accompanied by eggs and grits, but it can also be served for lunch or dinner. And although some people might think that livermush is the same as scrapple, think again: scrapple has a bit less cornmeal and can have less, more, or no liver at all. Nowadays, the popularity of livermush is on the rise, so it can sometimes be added to omelets or it can be used as a pizza topping.Expand

Chocolate Lab is an American cheese hailing from Fairview, where it's produced by Looking Glass Creamery. The cheese is made from pasteurized cow's milk. The red rind is washed every other day with a brine solution. The texture is very firm, the aromas are rich, and the flavors are sharp, pungent, and sweet. The cheese wheels are also rubbed with a combination of crushed cocoa and sea salt in order for the rind to develop a rich and rugged finish. It's recommended to pair Chocolate Lab with a glass of Malbec wine or a chocolate stout beer.Expand

Red slaw is a regional version of coleslaw, originating from North Carolina. Also known as barbecue slaw, it's traditionally made with a combination of shredded green cabbage, water, vinegar, sugar, and ketchup, which gives the salad a reddish hue. Red slaw is especially popular in Lexington, where it's served as a part of Lexington-style barbecue. The salad is also often used in hot dogs and sandwiches made with barbecued meat. Depending on the area, red slaw might contain other ingredients such as mustard seeds, black pepper, onions, carrots, or hot peppers, but what's important is that red slaw is always served well-chilled.Expand

Providence is an American taleggio-style cheese hailing from North Carolina. This semi-soft cheese is made from pasteurized goat's milk and it's left to age for 3 months. During the maturation period, the cheese is brushed and hand-turned, while its rind is washed and develops a hard exterior. The texture is crumbly and compact. The aromas are yeasty and the flavor is creamy. It's recommended to use Providence as a table cheese and serve it with cured meat and olives on the side. Pair it with a glass of dark Syrah.Expand

A collard sandwich in Robeson County, North Carolina is a dish made by placing seasoned collard greens between pieces of fried cornbread, creating a portable meal strongly associated with Lumbee foodways and with community gatherings in the county. It is prepared using cooked collard greens that have been simmered until tender, then drained and packed between two cornbread “patties” that resemble hoecakes more than oven-baked cornbread. The sandwich is firmly rooted in the cooking practices of Robeson County, where collards are a central crop and appear frequently in home kitchens, church events, and regional celebrations. Its development followed the longstanding local custom of using flat, griddled cornbread as a base for vegetables, and the sandwich emerged as a convenient way to serve collards during busy gatherings or outdoor events where a utensil-free option was preferred. Preparation begins with washing and chopping collard greens, then cooking them in a pot with salt, fatback or smoked pork, onions, and optional hot peppers until they reach a tender but structured consistency. Vinegar may be added at the end to brighten the flavor. The greens are thoroughly drained so the cornbread will not become soggy. The cornbread component is made from a batter of cornmeal, water or buttermilk, salt, and sometimes a small amount of flour, which is fried on a griddle or in a skillet to produce flat rounds with crisp edges and a soft interior. Two of these rounds form the “bread” of the sandwich. A generous portion of collards is placed between them, and some cooks include side elements such as fried fatback, bacon, or a splash of pepper vinegar, though these additions vary by household. The collard sandwich is eaten throughout Robeson County, especially during festivals such as Lumbee Homecoming, at fundraisers, church dinners, and family gatherings. It is typically served warm and eaten by hand. Beverage pairings often include sweet tea, lemonade, or cold water, which complement the saltiness of the greens and the richness of the cornbread. In settings where multiple regional foods are offered, the sandwich is commonly paired with dishes like chicken and pastry, fried fish, or sweet potato items that are also part of Lumbee culinary tradition.Expand