risket may dominate barbecue menus in Texas today, but nearly a century ago, a Dallas institution built its mighty restaurant empire on a simple Tennessee-style barbecued-pork sandwich: the “Pig Sandwich.” Perhaps some already know that I’m referring to the signature item served at the Pig Stand, a Dallas-based chain that formed in the twenties and quickly grew into a nationwide franchise.
And when I say quickly, that’s no exaggeration. According to an advertisement from 1924— when the Pig Stands Co. was only 30 months old—50,000 sandwiches were sold each week from just the ten Dallas locations (there were Pig Stands in six other states by then too). That’s a mighty impressive number for such a young company.
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