For many, Kabagarame is not just a delicacy spot—it’s a destination. Located along the Mbarara-Ishaka road, this hidden gem has become a haven where pork lovers gather every Saturday to indulge in a feast that leaves them lying stomachs up in satisfaction. One wonders, what is it about this place that draws crowds from near and far?
A weekly pilgrimage for pork enthusiasts, Kabagarame is so renowned that if you ever wanted to find your long-lost friends or relatives, chances are, they will be there—if they eat pork.
Located in Ruharo ward, Bushenyi-Ishaka municipality, about a kilometer from the main road, this market has a rich history dating back to 1995.
The market was founded by two popular butchers, John Barugahare and Nshemereirwe Paulino. What began as a humble single hut has since grown into a vibrant hub of activity, with numerous huts erected over time.
The name ‘Kabagarame’ was coined by a strong man known as Beitomwe Muraahi, also called Kamurye. His famous saying, “Abantu kubaramarekulya empunu baze omukyishayi bagarame” (after people have enjoyed pork, they should go to the football pitch, lie down with their stomachs up, and relax while facing the sky), gave the place its legendary identity.
From a simple village meeting spot, Kabagarame transformed into a fully-fledged weekly event. Groups of friends, civil servants, families, and travelers from Kampala, Kabale, Mbarara, and beyond converge here every Saturday for the ultimate pork experience.
While pork remains the main attraction, the market offers much more. Vendors sell animals such as rabbits and hens, as well as other household necessities at reasonable prices.
Beer, the local brew ‘Tonto’ (served in Uganda Waragi bottles), a soda, and food accompaniments like matooke and karo (mingled millet) are offered with pork. The pork itself is a delicacy, Price of a kilogram is shs 20000 (Pan fried) and shs 18000 for raw. The fried one is carefully prepared with special spices, and served dry.
Sylvia Ekiyakuha, the General Secretary of the Pork Market, notes that Kabagarame was originally government land with a nearby school, but over the years, it has become a self-sustaining enterprise.
The businesses operating within the market pay taxes, and the unique rounded huts, built with cow dung cement, provide a cool and tourist-friendly environment.
According to Vincent Kabiihe, Chairman of the Traders and Slaughters of Pigs in Kabagarame, pigs are reared for about six months until they reach 40kg before being slaughtered.
“People love the pork here. They drive from as far as Kampala just to enjoy it,” he told this website.
With 101 huts operating within the market, each business is independently managed, employing over 10 workers per establishment. Interestingly, Kabagarame’s pork fame started with a single vendor who initially sold goat meat but switched to pork due to popular demand.
Dr. Katete Nkwasiibwe, a local doctor and regular customer, describes Kabagarame as unique, with an ambiance that is both welcoming and appetizing.
He praises the market’s organization and large parking space, emphasizing that the market follows strict health standards.
“Before any pig is slaughtered, a veterinary doctor inspects the meat to ensure it is healthy, dispelling long-standing myths about its safety,” he notes.
He believes the Ministry of Tourism should recognize Kabagarame as an official tourism attraction, advertising it as part of Uganda’s cultural and culinary experiences.
Over 2500 people flock to Kabagarame every Saturday, with occasional openings on special days like Valentine’s Day or during festive seasons.
Beyond food, it has become a social hotspot, with singles hoping to meet new love interests while enjoying the festive atmosphere.
Despite its success, Kabagarame has faced setbacks, including devastating fires in 2018, 2020, and 2024. The fire destroys most of the grass-thatched structures in the market. Traders have since called for fencing to protect their businesses.
Regardless, the market continues to thrive, maintaining its reputation as Uganda’s premier pork tourism destination.