A Peek Inside the Pit Room at Swig 'n Swine

Whole hog fundamentals (and maybe a lesson for Bravo's Top Chef?)

By Robert F. Moss

Posted January 22, 2017

01-22 2017

A new video from Swig & Swine takes you inside owner/pitmaster Anthony DiBernardo's big new pit room
A new video from Swig & Swine takes you inside owner/pitmaster Anthony DiBernardo's big new pit room
A few weeks ago I reported on the new whole hog operation at Swig & Swine in Summerville South, Carolina. Now the restaurant has produced a video taking you into the pit room to see their cooking process. (Warning: it will probably leave you hungry.)


Swig & Swine Whole Hog from Old Tripod on Vimeo.

In my mind this is precisely the short (under two minute) montage that the producers of Bravo's Top Chef should have put together in their recent Charleston episode focused on a whole hog barbecue cookoff. But instead they focused on a search for all-purpose flour that had no actual purpose. Such a missed opportunity.

About the Author

Robert F. Moss

Robert F. Moss is the Contributing Barbecue Editor for Southern Living magazine, Restaurant Critic for the Post & Courier, and the author of numerous books on Southern food and drink, including The Lost Southern Chefs, Barbecue: The History of an American Institution, Southern Spirits: 400 Years of Drinking in the American South, and Barbecue Lovers: The Carolinas. He lives in Charleston, South Carolina.

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