Nothing says barbecue like a plate of smoky ribs or pulled pork. This fall, Golden Corral will test market four new pork barbecue items at its restaurants in North Carolina and South Carolina.

“Golden Corral wants to enhance its offering of pork on the dinner menu, and this is a great opportunity to showcase pork’s possibilities,” says Howard Greenblatt, national foodservice marketing manager for the National Pork Board.

In a month-long test, America’s pork producers will partner with Golden Corral to feature North Carolina pulled pork, San Francisco tangy BBQ riblets, Vermont sweet split ribs, and Kansas City full-rack BBQ ribs. The promotion will be supported with television ads and an in-restaurant point-of-purchase package. The National Pork Checkoff logo will be featured in the TV spot and on all point-of-purchase elements, including window banners, vertical banners and hot grill signage, along with menu-board posters and buffet labels in the restaurants.

“There are so many interesting things you can do with pork,” says Dolly Mercer, consumer promotions and national events manager for North Carolina-based Golden Corral, which operates nearly 500 restaurants across the United States. “The National Pork Board is a wonderful strategic partner for us, and they are very easy to work with as we find new ways to feature pork.”