The Smoky Pig Restaurant Moves to Martinsburg

Martinsburg has gained a new eatery with the Smoky Pig's move from McKee to its current location at 301 N. Market Alley.

The Smoky Pig's origins can be traced to 2003, when Derrick and Dessie Carpenter, owners of Dn'D Family Farms, began setting up at farmers markets and fairs where they sold products such as soaps and lotions made from their own herd of dairy goats. They soon added hot foods and started a catering business, and in 2018, realized a dream of opening a place in the Cove where they could share their culinary creations year-round.

While the McKee location did well, according to Derrick, he wanted a location that was more accessible to both vehicle and foot traffic and said he has found that Martinsburg is the right fit.

"We have had a tremendous response since we moved here," Derrick said. "People have been very supportive."

While the McKee location originally offered dine-in service, the COVID-19 pandemic forced a switch to carry-out and that will continue in Martinsburg, although patio seating will soon be available.

"We are going to build a patio so customers can come in and get their order and eat it here if they choose," Derrick said. "We should have it ready by the end of May."

Along with hot meals, the Smoky Pig offers cold subs, a variety of deli items, pasta salad and ready-to-heat sides. And with gardening season upon us, dilly beans, beets, grape juice, jellies and jams, salsa and more picked and canned by Dessie will soon be available. And if desert is your thing, Dessie's peanut butter pie is a popular item that sells out quickly.

To go along with the menu items, the Smoky Pig's Friday and Saturday chicken barbecue, which includes a chicken quarter, two sides and a piece of homemade cornbread, has been a hit with customers.

Derrick said the menu is always a "work in progress" and new items and combinations are added frequently. He said plans include offering a larger selection of sausages, brats, jerky and bologna as well as expanding the breakfast menu.

How quickly the business expands, according to Dessie, will depend on finding the right mix of reliable employees to help balance out the Carpenter's busy schedule. Currently, Derrick, along with sons Gage and Layne, do the prepping, cooking and serving with the help of two part-time employees. Dessie, who is also the composing manager at the Morrisons Cove Herald, balances her time between her job, the Smoky Pig, homeschooling the boys and taking care of three foster children.

"One of the biggest struggles is finding reliable employees," Dessie said. "With having five kids, being licensed foster parents plus raising livestock and our other jobs, we can only grow so much with us doing everything. Finding the right mix of employees is going to be the key to growing and expanding."

The Smoky Pig is open Tuesday through Friday from 8 a.m. to 5:30 p.m. and Saturday from 8 a.m. to 3 p.m.