Food in West Virginia

Traditional Southern fare is very popular in this "meat and potatoes" state, almost as popular as its slaw hot dogs.

West Virginia is known for its rich culinary heritage, influenced by its Appalachian roots and the diverse communities that have settled in the state over the years. 

West Virginia farms produce beef and dairy cattle, chickens, and turkeys. Their crops include apples, especially Golden Delicious, peaches, and corn.

Golden Delicious apples come from West Virginia. The first ones were raised from a seedling that grew up by chance on a local farm in 1890. By World War I, West Virginia farmers were growing lots of gorgeous Golden Delicious apples.

Hot dogs in Wes Virginia come with the same wiener or Frankfurter, soft roll and mustard as they come in other States, but the locals also love to pile coleslaw on top. Restaurants serving hot dogs are known as "joints."

At Harpers Ferry there is a tradition of using pumpkins to make pies and other dishes. Local residents started cooking in earnest with these members of the squash family when flooding along the Potomac River covered the banks nearby with water and pumpkins in 1753.

West Virginia Foods

There are dishes and ingredients which offer a taste of West Virginia's cultural and historical landscape, showcasing the state's connection to its land, traditions, and communities.

What food is West Virginia known for?

Perhaps the most iconic food associated with West Virginia, pepperoni rolls were created as a convenient lunch for coal miners in the early 20th century. They consist of soft, white bread dough stuffed with slices or sticks of pepperoni. This simple yet delicious food has become a staple in bakeries and restaurants throughout the state.

Buckwheat, not actually a wheat but a plant related to rhubarb, was widely grown in West Virginia. Buckwheat pancakes, served with butter and maple syrup, are a traditional dish, particularly celebrated at the annual Preston County Buckwheat Festival.

Pinto beans and cornbread are a staple across Appalachia, this simple, hearty dish reflects the region's agricultural heritage. Pinto beans are slow-cooked until tender and are often served with a slice of homemade cornbread.

Ramps are wild leeks that grow in the Appalachian region. They have a strong, garlicky-onion flavor and are foraged in the spring. West Virginians celebrate ramps in festivals and often cook them with potatoes, scramble them with eggs, or fry them with bacon.

Another foraged favorite, morel mushrooms appear in the spring. These mushrooms are highly prized for their unique flavor and are often hunted in West Virginia's forests. They can be fried, sautéed, or added to various dishes.

Given the state's strong apple-growing tradition, apple butter is a common treat in West Virginia. This concentrated form of apple sauce, cooked down with sugar and spices until thick and caramelized, is often spread on bread or biscuits

While hot dogs are popular nationwide, West Virginia has its own version, typically topped with chili, mustard, onions, and coleslaw. The addition of coleslaw on top is a distinctive regional twist to the West Virginia hot dogs.

Reflecting the state's hunting culture, squirrel gravy is a traditional dish made by cooking squirrel meat and serving it in a gravy over biscuits. Although less common today, it remains a part of West Virginia's culinary heritage.

…and food events

Black Walnut Festival, Spencer, October.