The event honors Salleys favorite food chitlins which are specially prepared pig intestines.
Organizer Bob Salley says chitlins are similar to pork skins and are either deep-fried and dipped in hot sauce or broiled and served over a bed of rice and onions.
Salley expects about 25,000 people will attend the traditional festival and eat about 10,000 pounds of chitlins.
He adds, We usually serve every last bite and we have nothing but crumbs left over.
Salley adds that the festival is held two days after Thanksgiving because in his words, Chitlins spice up the holidays. When people are sick of turkey leftovers, chitlins are a delicious alternative.
(Contact numbers available only to subscribing media or trial media users. You can request samples at the Wireless Flash web site.)
Copyright © 2006 Wireless Flash News Inc. All rights reserved. Wireless Flash® and FlashNews® are registered trademarks of Wireless Flash News Inc.