John Bates and Brandon Martinez opened Noble Pig Sandwiches in September 2010, and in the past two years, they have gained nationwide acclaim for their crafted approach. Breakfast biscuits come smothered in country sausage and black pepper gravy, and breakfast sandwiches are stuffed with spicy ham, scrambled locally sourced eggs, and cheese. Lunch sandwiches feature smoked duck pastrami, rye pickles, Italian sausage, smoked bacon, jalapeño-cabbage slaw, and deviled eggs. Seared beef tongue is paired with smoked green onions, while the grilled cheese is made with three cheeses and pressed cauliflower. Noble Pig makes many of its ingredients, including bread, condiments, and even pastrami, in-house. While breakfast and lunch draw plenty of customers, those in the know also pick up the shop’s deli ingredients to go. Loaves of fresh white and wheat bread are baked daily, and house-smoked duck pastrami, chorizo, and sweet Italian sausage are available by the pound. Duck pâté, spiced pork rilletes, linguiça, and other charcuterie items fill the display case, as well as treats such as malted chocolate bread pudding and caramel-bacon popcorn.
