What Food Is Virginia Known For?
Virginia is home to some of the best Southern and coastal cuisine in the country.
From the salt-cured richness of Smithfield ham to the fresh brininess of Chesapeake Bay oysters, the state offers a mix of historic and modern flavors.
Inland dishes like Brunswick stew and peanut soup bring warmth and tradition, while fried chicken and barbecue remain everyday favorites.
Whether it’s seafood, cured meats, or Appalachian apple dishes, Virginia’s food tells the story of its past and present.
Smithfield Ham and Virginia’s Love for Cured Meats
Smithfield ham isn’t just any ham—it’s a protected name. According to Virginia law, only hams produced in Smithfield can carry the label.
These hams undergo a meticulous curing process, are aged for months, and are often smoked for extra flavor.
The result is a bold, salty, and slightly nutty meat that pairs well with biscuits, eggs, or even fruit preserves.
Beyond Smithfield, Virginia produces other country hams that are dry-cured and slow-aged.
These hams have a chewy texture and a deep, concentrated taste.
Many people enjoy them thinly sliced, either on their own or with traditional red-eye gravy—a simple sauce made from coffee and ham drippings.
Country ham isn’t just for breakfast. In Virginia, you’ll find it in sandwiches, salads, and even pasta dishes.
Restaurants across the state serve up variations, keeping the tradition alive while giving it modern twists.
Brunswick Stew—A Virginia Original
Brunswick Stew has been warming up Virginians for nearly 200 years.
It traces back to Brunswick County, where it was first cooked in the early 19th century.
Originally, the stew used squirrel meat, but today, chicken is the standard choice.
Brunswick stew’s base is thick and hearty, made with tomatoes, corn, lima beans, and potatoes.
In some recipes, pork or rabbit is added for extra richness. The key is slow cooking—letting the flavors blend over hours until everything melts together.
This dish is more than just a meal. It’s a tradition at church picnics, fundraisers, and community events.
Many places in Virginia still host annual Brunswick stew cook-offs, where locals compete to make the best batch.
Peanuts—Virginia’s Crunchiest Snack
Virginia peanuts stand out from the rest. They’re larger, crunchier, and packed with more flavor. The sandy soil in southeastern Virginia helps grow some of the best peanuts in the country, and farmers have been cultivating them since the 19th century.
Boiled peanuts are a common roadside snack, especially in summer.
Roasted peanuts, often salted or seasoned, are a staple at Virginia markets.
Many people are surprised to learn about peanut soup, a creamy, nutty dish with roots in African and colonial cooking.
While it’s not as common as peanut butter, it has a long history in Virginia’s food culture.
Major peanut brands, including Hubs Peanuts, still produce some of the best peanuts in the country.
You’ll find them in stores across Virginia, often in vintage-style tins that nod to the state’s long-standing peanut industry.
Oysters and the Chesapeake Bay Seafood Tradition
Virginia is one of the top oyster-producing states in the country.
With eight different oyster regions, each producing a slightly different flavor, there’s something for every taste—some are buttery, some are salty, and others have a sweet, mineral-like finish.
Chesapeake Bay oysters are a staple in many restaurants. They are served raw on the half shell, grilled with garlic butter, or deep-fried and tucked into sandwiches.
Some old-school spots still make oyster stew, a simple dish with cream, butter, and fresh oysters.
The Urbanna Oyster Festival, held every year, draws seafood lovers from all over.
It’s a celebration of Virginia’s oyster industry, featuring shucking contests, tastings, and plenty of freshly harvested shellfish.
Blue Crabs—A Staple of Virginia’s Coastal Cuisine
Blue crabs from the Chesapeake Bay are another seafood favorite.
Hard-shell crabs are usually steamed with Old Bay seasoning and cracked open at the table—a messy but satisfying process.
Soft-shell crabs, harvested right after they molt, are a delicacy.
Instead of cracking the shell, you eat the entire crab, usually fried and served in a sandwich.
The texture is crispy on the outside, tender inside, and full of fresh seafood flavor.
Crab cakes are another classic. Virginia-style crab cakes focus on lump crab meat with minimal fillers, letting the crab’s natural sweetness shine through.
Many restaurants along the coast serve them grilled or broiled with a squeeze of lemon.
Fried Chicken—A Southern Classic with Virginia Roots
Fried chicken in Virginia isn’t just a dish—it’s a tradition.
Its roots go back to Scottish settlers and African American cooking techniques, which created the crispy, golden-brown version that became popular across the South.
Virginia-style fried chicken is known for its deep seasoning and extra-crispy crust.
In some places, marinate the chicken in buttermilk before frying, which adds tenderness and a slight tang.
Others go for a straightforward, peppery crust that crackles with each bite.
You’ll find it everywhere—from roadside diners to Sunday dinner tables.
Some of the best spots for fried chicken in Virginia have been serving it for generations, keeping the classic cooking methods alive.
Apples, Apple Butter, and Cider
Virginia’s mountain regions are perfect for growing apples. The Shenandoah Valley, in particular, produces varieties like Winesap, Granny Smith, and Fuji.
These apples show up in everything from fresh pies to spiced ciders.
Apple butter, a thick spread made by slow-cooking apples with cinnamon and sugar, is a fall staple.
It’s often spread on biscuits or toast, adding a deep, caramelized apple flavor.
Hard cider has made a big comeback in Virginia. Many cideries use heirloom apples to create drinks ranging from dry and tart to rich and sweet.
Festivals like the Shenandoah Apple Blossom Festival celebrate the state’s apple-growing history with tastings, events, and plenty of homemade apple treats.
Biscuits, Cornbread, and Southern Breads
Bread in Virginia leans toward the comforting and hearty. Biscuits, often served with country ham, honey, or sausage gravy, are a breakfast staple.
Some are buttery and flaky, while others are more dense and filling.
Cornbread is another favorite, with recipes varying by region. Some versions are sweeter, while others are more savory with a crisp, golden crust.
Spoonbread, a soft, pudding-like cornbread, has deep historical ties to Virginia’s early colonial and Native American cuisine.
Many family-run bakeries in Virginia still specialize in these classic breads, serving them the way they’ve been made for generations.
Virginia’s Barbecue—A Rival to the Carolinas
Barbecue in Virginia doesn’t get as much national attention as Carolina or Texas barbecue, but it has its devoted following.
Pork is the star, often slow-smoked and pulled into tender, juicy strands.
The sauces vary—some regions are vinegar-based, while others add tomato for a thicker, sweeter sauce.
Whole-hog barbecue, cooked over wood coals, remains a time-honored tradition in certain parts of the state.
Many of Virginia’s best barbecue spots are small, family-run joints that have been serving for decades.
Whether you prefer pulled pork sandwiches or smoky ribs, there’s no shortage of barbecue worth trying.
