A culinary staple of North Carolina is pork barbecue. There are strong regional differences and rivalries over the sauces and methods used in making the barbecue. The common trend across Western North Carolina is the use of premium grade Boston butt. Western North Carolina pork barbecue uses a tomato-based sauce, and only the pork shoulder (dark meat) is used. Western North Carolina barbecue is commonly referred to as Lexington barbecue after the Piedmont Triad town of Lexington, home of the Lexington Barbecue Festival, which attracts over 100,000 visitors each October. Eastern North Carolina pork barbecue uses a vinegar-and-red-pepper-based sauce and the "whole hog" is cooked, thus integrating both white and dark meat.