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Victory Pig Pizza Wyoming, PA – Only Open Wed, Fri, Sat! Wyoming, PA

Posted on: September 25, 2010

Not sure why it’s called Victory Pig, but that name and the fun vintage sign shown below was enough to make me swing the Retro Roadmapmobile into the parking lot of this classic roadside restaurant in Wyoming, PA (between Scranton and Wilks-Barre PA). And I am pleased to report I got a winner of a slice of NEPA* or Old Forge style pizza here!

Victory Pig Barbecue Pizza Curb ServiceThe Victory Pig Barbecue and Pizza has been open since 1942 and still provides curb service, as the signs on either side of the stucco building indicate. Not knowing what was on the menu I opted to head into the restaurant. As soon as I walked in I was pleased to see a retro looking decor with brown paneling and orange accents, definitely original. And I didn’t take a picture of the interior because it was so full of families, couples and solitary diners that you’d see more people than vintage details.

Victory Pig Curb ServiceOverhearing the lovely older ladies at the table next to me reminiscing about checking their packages at the Rainbow Room (after a day of shopping in New York City, back in the day) confirmed my decision to stop here for a bite was the right thing.

*This area of Pennsylvania is famous for their distinctive pizza – known as NEPA (North Eastern PennsylvaniA) or Old-Forge style pizza, named after Old Forge, PA. There’s even a different lingo surrounding them, where these square or rectangular pizzas are not called pies, but rather “trays” after the baking trays they are cooked on, or perhaps the plastic trays they are served on. Also you don’t get slices you get “cuts”. Luckily I did not feel too out of place when I ordered a slice, and not knowing if that would be enough food I just knew I had to get a “wimpie” after seeing this sign:

Homemade Wimpies I later found out that a Wimpie is like a sloppy joe, and while it isn’t my absolute fave flavor of sandwich, I was proud of myself for being culinarily adventurous! I did not have any of the barbecue, but from what I read it also is a local interpretation of the dish.

You can see my wimpie right next to my “cut” of “pig pizza” and boy was that pizza tasty! The crust is somewhat crispy from being fried in the tray, the sauce was tangy and sweet with bits of onion in it, and the cheese was just the right amount and flavor to harmonize with this local trio of flavors.

Wimpy and Pig Pizza

Now I’ve heard some people compare this local interpretation of pizza to the frozen Ellio’s version but that does not hold a candle to this distinctive pizza flavor and texture that had me longing for another slice while on my drive home. And I am pleased to report that the ratio of cheese to crust does not allow too much cheese to stick to your teeth as some folks have complained about Old Forge style pizza doing.

Doing a bit of internet research I find out that the Victory Pig is family owned and operated and they are very proud of their secret pizza recipe and crust. They’re also only open on Wednesday, Friday and Saturday…because they can be! While part of me bums out thinking I won’t be able to indulge in Victory Pig pizza when Retro Roadhusband and I scramble up to Scranton on Sunday November 14, I think it’s kinda cool that someone in this day and age can make such odd business hours work for them. And from the hustle and bustle of that Saturday evening, you can tell that local folks make the effort to get there when they’re open!

If you’re feeling a bit full from the food (or beer and cocktails that are surprisingly available in this casual fast-food atmosphere) perhaps you’ll want to check out Rich’s Golf and Fun Center, located just behind “The Pig”. Or maybe you’ve just saved room for some soft serve ice cream?

Rich's Golf Fun Center Sign(you can see the Victory Pig behind this sign – it’s been stucco’ed over, but it’s still cool inside!)

I will warn you that it isn’t nearly as retro and picturesque as its sign, but it could be a fun way to shed some of the calories that you’ll consume once you taste this delicious pizza!

Victory Barbeque on Urbanspoon

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  • The operating hours are reminiscent of Tony & Ann’s Pizza in Dracut, Mass. They only operate Thursday thru Saturday.

  • We have a Wyoming in Rhode Island, too. Always makes me chuckle when I see the turn off for it on the interstate. What’s going on in Scranton?

    • Retro Roadmap / Roadside Fans meet up in Scranton in Nov! Now that one of my volunteer positions has come to a conclusion I can catch up on spreading the word on this – should be a fun day!

  • I spotted the Victory Pig on our way home from Pittston this summer; but John was with me and I knew I was testing his “roadside wonder patience” that day … so I didn’t stop.

    I’ll have to check that pizza out the next time I’m up that way 🙂

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  • Catherine Karuzis

    OMG I love this PIZZA!!!

    We used to get when we were kids and visited my grandparents in Luzerne, Pa. we used to go up and spend a week or two for summer vaca from central NJ. We also were allowed to walk from Luzerne to Victory when we were tweens. I think only because the adults knew we would be out of their hair for hours….long walk!!
    As an adult I have visited also. I used to pick up a box of frozen cuts to bring home to Jersey. You have to stop and try a slice (cut, piece) what ever you want to call it. I call it….Hmmm GOOD!!!

    • Catherine – I totally agree that their pizza is like no other, and have been dying to get RetroRoadhusband to accompany me up to Wyoming on a Wednesday, Friday or Saturday to check some out w/me. Delish! Thanks for reminding me of the frozen cuts – I remember seeing that when I was there – before I ate the pizza- so I didn’t pay much attention. But when I was craving it on the way home I totally understood. Thanks for stopping by the RetroRoadmap!

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  • Mark Peterson

    Yeah, it’s been around a long time and I worked there also. When the original owners had it, Louie & Lee Ceccoli, the pizza was top quality. They only used the best ingredients and were very fussy about how it came out. If it wasn’t right, the customer didn’t get it. Then their son took over, Bob Ceccoli, and started buying cheaper ingredients. It worked but just wasn’t the same. Now the original owners grandson has it, Rich Ceccoli, and the whole process is changed; totally. Different ovens, different method of baking. I guess the reason is they cant find anyone who is actually remembers how to bake it or wants to learn to bake it. Maybe some people cant taste or see the difference, but working there and knowing how it used to be, I actually think this newer product is “bottom of the barrel” as Lee Ceccoli would of said if she was still alive. When Lee and Louie passed on, they took the quality with them.

    • Mark – thanks for filling in some of the history! Having never had their pizza before, I thought it was good -and so unusual compared to other pizzas. Now you’ve got me hungry again!

  • clara cox

    do yo u if they mail there pizza i lived in ga an love there pizza everytime i go to pa i get some to bring home thank you

    • Hello Clara – I seem to remember that they had some frozen pizzas last time I was there but not sure about shipping. HOWEVER your email is prompting me to remind Retro Roadhusband that we need to travel up there soon – on a Wednesday, Friday or Saturday of course! I’ll see what I can find out!

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  • Just got a comment for this posted on another entry so I thought I’d put it here –

    “It’s called Victory Pig because many years ago they only sold pork barbecues. An attempt to sell pizza with their special recipe was VERY successful but the name was not changed” – Bob Meeker

    Thanks, Bob for your addition to our knowledge about the place. We sure do love that pizza!

  • leon ward

    I was born and raised in Wyoming, PA (by the way, the first place in the U.S. called “Wyoming”).
    The Victory Pig was opened in 1942, during WWII. My guess is that’s why the word “Victory” is in the name.
    Greatest little town anywhere. Per square mile more pretty girls than any place in the world, at least that’s how it was in the 50’s and 60’s.

    • Leon- glad you have fond memories of the Victory Pig! You’ve also reminded me that Retro Roadhusband and I have to do a road trip up there to get some of that fine pizza – he wasn’t with me the last time, and truly missed out!

  • JP

    I had some “Old Forge” style pizza (I wasnt in Old Forge or Scranton area to be exact, but this is a brief analysis), and Victory Pig pizza is different than “Old Forge” (“Sicilian Style”) pizza. The Old Forge I had had some kind of what I call American Cheese on it and the crust was not fried, and the sause was like you get anyother place. There are others in the area who do infact come close to the time proven Victory Pig and they more or less must be trying to get that flavor also, such as “PIzza Lovin'”, “Tugo’s “(sp, perhaps closed now), and “Pizza Perfect”. If your in the NEPA area you probably heard of all these. Being that VP (Victory Pig) has odd hours and what appears to be one store I can see why people go to these other places. Still for fans wanting to have a taste to see once and for all if this is real or nonsense, go to Schiels in WIlkes-Barre and beleive it or not you can get some frozen Victory Pig pizza there. Theres your typical round pizzas, and thin crust, and looking for a new flavor in your pizza circuit, then try Victory Pig for once atleast.

    • Jon – I totally know what you mean about the difference between Victory Pig Pizza and regular NEPA style! VP was the first I ever had, but they were closed the day that I was able to get Retro Roadhusband up to the Scranton area, so we stopped by Revello’s instead. While their “tray” of “cuts” was OK it in no way was like what I had had at VP, and have been telling RRH that we have to go to VP some time this summer so he can experience it soon.

      Thanks for the tip on Schiels in WB – I’ll totally check it out- And thanks for stopping by the Retro Roadmap too!


    • Hello Clara, I know there has been talk about getting VP pizza frozen though I’m not sure of the status of that. Guess that means Retro Roadhusband and I have to go visit there! 🙂

  • Noreen Hetro

    When I was younger say around 7 to 10 years of age the family would eat at Victory Pig. We would do the curb service, blow the horn and blink the lights. I can no longer handle the carbs. I do remember the pizza was different back then. The dough was fluffier and less greasier. As a young person I remember eating one slice of pizza with a carton of chocolate milk. Both my sons love Victory Pig Pizza. My son J feels if the recipe was taken north the pizza would be a big hit. Where my son lives he does not have pizza restaurants on every corner. My son R misses the taste of Victory Pig Pizza so I am overnighting pizza to him to California.

    • Noreen – I hear you about the carbs, it’s a good thing that VP is a few hours drive from us so it ends up being a Very special Pizza occasion when we get it. That being said, now that you’ve brought it to mind I’m absolutely craving it!! I can understand how your family feels about it- even though we’ve only been recently introduced to it I definitely feel like it will be part of our little family’s tradition to go to the Victory Pig for a “cut” whenever we’re in the area (on a Wed, Fri or Sat that is! ;-)) Thanks for swinging by Retro Roadmap!

  • Paddy

    Best pizza I ever had!!!!!!! don’t stop what your doing