In that interminable drive I'm regularly forced to make up I-55 to visit the in-laws, one stop — geographically positioned just far enough away that, if we leave around 8:30 a.m. or 9 a.m., we hit right when my belly is calling for lunch — makes the trip almost bearable. The Dixie Pig has been selling barbecue in Blytheville for 87 years, and in that time it's come close to perfecting the chopped pork sandwich. They call it “the pig sandwich” ($3.85) — also available, “the large pig” ($4.85) — and serve it wrapped in wax paper, sans plate, with chopped cabbage and a heap of dry, hickory-smoked chopped pork inside a thin bun. The sauce, a fiery, thin blend of pepper and vinegar, is in repurposed ketchup bottles on the table. Don’t miss the holes punched in the cap and twist it off for a pour; the sauce spills out quickly and is best when used in moderation. Fries and onion rings are both homemade and some of the best we’ve ever had, particularly the fries, which tasted double fried. I’ll never drive through Blytheville without stopping again.