Our Story
Cut fresh at dawn.
On the fire by noon.
- Fresh dailycut in-house every morning, never frozen
- Charcoal onlythe smoke taste gas can't fake
- Cut to orderby the plate, the kilo, or the full tray
Katonga is Mbarara's home for pork done properly. Every morning we take delivery of fresh pork, cut it in-house, and let the charcoal do the rest — no shortcuts, no reheats, no yesterday's meat.
Named after the mighty Katonga, we're built for long evenings: plates of roasted pork hitting the table, skewers coming off the grill all night, and your crew arguing over the last piece. Two of you after work, or twenty of you on Saturday — there's a table and a cold one with your name on it.
This morning's cut — 6:40am