New Orleans is a city steeped in pork, both of the cochon de lait/andouille variety and the more unsavory political type. On Saturday, the first type is being celebrated at Hogs for the Cause, a cook-off competition founded by Becker Hall and OffBeat writer Rene Louapre to raise money for fighting pediatric brain cancer.

This year, the third for the event, will see a major expansion of the day’s menu, with a strong musical lineup added to the main course—the High on the Hog cookoff. Over 50 teams will vie for the honor of best ribs, whole hog, butt (the pig’s), porkpourri (anything pork), booth and presentation, fundraising champion, as well as a grand champion who cooks for at least three of the four food categories. The fundraising champion will be decide by whichever team receives the largest amount of donations for free samples they give to the audience.

Photo by Rob Fanguy.

The meat would be a little dry without some musical sauce, and Hogs for the Cause has got you covered. Country/folk outfit Mississippi Rail Company start the day off at noon, followed by Amanda Shaw, Honey Island Swamp Band, Soul Rebels Brass Band (with a combined HISB/Soul Rebels set in between), Anders Osborne, and, finishing the day at 8:30, the Radiators.

Hogs for the Cause is being held in “City Pork”—right next to City Bark (in City Park). See the exact location here. Tickets are $15 at the gate or $10 in advance.