Is the pork served in the restaurant smoked in-house?

The correct choice indicates that the pork served in the restaurant is smoked in-house. This suggests that the restaurant prepares and cooks the pork on its premises, likely using its own smoker. Smoking meat in-house can enhance the flavor and freshness of the dish, allowing chefs to have greater control over the cooking process, the quality of the ingredients, and the overall taste.

In-house smoking can also be part of the restaurant's unique cooking style or culinary identity, which is a selling point for patrons who appreciate high standards of food preparation. By smoking the pork themselves, the restaurant can effectively market their dishes as house-made and artisanal, which can appeal to customers seeking authentic, handcrafted dining experiences.

The other options imply limitations or restrictions concerning when or where the pork is smoked, which does not align with the notion of it being consistently done in-house. This makes the chosen answer highlight the restaurant's commitment to freshness and quality by preparing its smoked meats directly on-site.