Warpigs Traditional TexaS BBQ

Our menu centers around slow-smoked Texas BBQ, featuring tender cuts like brisket, pork shoulder, hot links, and ribs—each cooked low and slow to bring out deep, smoky flavor.

To complement the meat, we serve four house-made sauces on every table: a creamy Alabama with horseradish and vinegar, a spicy Texas blend made with house lambic and cranberries, a sweet and spiced Kansas City classic, and a tangy Carolina mustard sauce. Each one is crafted to pair perfectly with different cuts, but you're welcome to mix, match, and find your own favorite combination.

Meats

1/4 lb = 113 gr.

Brisket

Choose between 1/4 or 1/2

100,- / 190,-

Special Link

Choose between 1/4 or 1/2

60,- / 115,-

Spareribs

Choose between 1/2 or 1lb

120,- / 230,-

Pulled Pork

Choose between 1/4, 1/2 or 1lb

60,- / 110,- / 210,-

Chicken

Roasted chicken (400 gr.)

110,-

House Specialties

Texas Smørrebrød

White bread topped with 3 smoked meats, slaw & pickles

450,-

The General's Mac 'n' Cheese

Baked mac 'n' cheese topped with a selection of cheese
fritters, crispy shallot, sun dried tomatoes and spring onions

130,-

Sandwiches

Brisket Sandwich

135,-

Pulled Pork Sandwich

125,-

Fried Chicken Sandwich

120,-

Snacks

Hush Puppies with Pimento Cheese (V)

85,-

Nachos

80,-

Fried Shrimp

110,-

Chicken Wings

Choose between 1/2 or 1lb

Buffalo

Chili Honey

Szechuan

95/175,-

Tater Tots

80,-

Sides

Mac 'n' Cheese (V)

50,-

Burnt End Baked Beans

65,-

Traditional Cole Slaw (V)

40,-

Classic Potato Salad (V)

40,-

Pickles Dill/Spicy

30,-

Dessert

Key Lime Pie

50,-

Seasonal Pie

55,-

Ice Cream Sandwich

55,-

Smoked Low & Slow

Our pitmaster ensures that the time-honored traditions of Texas BBQ are alive and well. We slow-smoke our meats for 12-14 hours, letting the rich flavors develop while achieving that perfect, fall-apart tenderness. At the heart of our operation are two massive, state-of-the-art smokers—the largest in Europe—capable of handling up to 2 tons of meat daily.

Head chef

Adrian Claudiu Lazar

Adrian joined the WarPigs crew in 2017 where he mastered the art of smoking meat and became pit-master in 2018.  

He was part of the great WarPigs BBQ adventure where they travelled all over Texas to learn the smoky secrets behind the best BBQ and take them home to Denmark.

A traditional Texas-style smokehouse barbecue brewpub located in a former slaughterhouse in Copenhagen’s Meatpacking District. You’ll find a huge selection of draft beer and we are brewing as many as eight different beers per week.

Email:
booking@warpigs.dk
Address:
Flæsketorvet 25-37
1711 København
Phone:
43 48 48 48
CVR:
35864237

We're
Monday 12:00 - 00:00
Tuesday 12:00 - 00:00
Wednesday 12:00 - 00:00
Thursday 12:00 - 02:00
Friday 12:00 - 02:00
Saturday 11:30 - 02:00
Sunday 11:30 23:00
Kitchen closes at 22:00

Need a job?

We are always looking for good people.

Apply here

Want to sell our beer?

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Warpigs Ambassadors