Though Noble Pig opened in September 2010, its real beginning came out of the friendship between John Bates and Brandon Martinez, which began in culinary school in their native Corpus Christi in 1998. The philosophy behind the Noble Pig is grounded in culinary experiences that range from trattoria fare to fine dining, as well as a love for scratch cooking. And yet, it’s a philosophy that can be summed up simply: Make it, and make it better than the guy down the street. The breakfast and lunch sandwiches at the core of Noble Sandwiches’s menu employ high-quality ingredients – including select local and sustainable items – and a practical, crafted approach to making good, satisfying food.
For lunch, the classics make a strong showing with a BLT and the Club Sandwich next to Noble Pig signature sandwiches like the Duck Pastrami, the Thai Chicken, the Creole Catfish, and the Noble Pig Sandwich, which gathers spicy ham, pulled pork, provolone, and bacon. Noble Pig’s breakfast is a mighty force of sandwiches and scratch biscuits bringing familiar ingredients together –house-smoked bacon, house-made chorizo, and eggs from local farms – in winning combinations. Traditional favorites like oatmeal and waffles also take on a Noble Pig flare. The Noble Pig also carries desserts that you won’t find anywhere else such as cupcakes in a jar, which I have yet to try.
The Noble Pig.
The Noble Pig Sandwich.
Spicy ham, pulled pork, provolone cheese and bacon. Their signature sandwich which showcases their mouthwatering home cured spicy ham and pulled pork. You can’t come to The Noble Pig without getting, well.. the noble pig.
Smoked Duck Pastrami Sandwich
with russian dressing and rye pickles.
Beef Tongue Sandwich.
Almost everything is made from scratch here (except for the chips and some of the desserts). And I mean, literally everything. The bread is baked freshly in the morning, the meat is cured throughout the night and sliced in the morning and the pickles and slaw is pickled by hand everyday.