Virginia: Ham biscuit
> Restaurant: Calhoun’s Ham House & Country Deli
> Location: Culpeper
Country ham, which is slowly salt-cured and more closely resembles prosciutto than deli ham, is a beloved Virginia specialty. When thin-sliced and sandwiched between two halves of a fresh-baked biscuit, it’s a true taste of the state.
Washington: Red king salmon
> Restaurant: Mike’s Seafood
> Location: Ocean Shores
Red king salmon is abundant in Washington state’s waters, and it’s served in countless styles throughout the state. But if you visit a casual seafood shack, the best way to enjoy it is in a sandwich.
West Virginia: Pepperoni roll
> Restaurant: The Donut Shop
> Location: Buckhannon
The pepperoni roll is a West Virginia staple, found at everything from bakeries to gas stations. The rolls are baked with pepperoni right inside, either sliced or in sticks, sometimes with cheese as well. The spicy oil from the pepperoni seeps out into the bread as it’s baking, making for an irresistible treat.
> Restaurant: The Old Fashioned
> Location: Madison
The German-style pork and veal (usually) sausage known in Wisconsin as the “brat,” is found in restaurants all over the state, from backyard barbecues to family picnics to sports stadiums. Sheboygan is considered the state’s brat capital, and the city’s Miesfeld Market double bratwurst as served on a toasted, buttered hard roll at The Old Fashioned
Wyoming: Rocky Mountain oysters
> Restaurant: Bunkhouse Bar & Grill
> Location: Cheyenne
They may be called oysters, but they’re most definitely not shellfish. Rocky Mountain oysters are actually thinly-sliced, breaded, and deep-fried bull testicles, and they’re a beloved local specialty. A popular way to eat them is on grilled toast with American cheese. Don’t knock it till you try it.
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