We like to use the words Olde Tyme with our name because we still like to roast and smoke our pigs in a real pit over live oak coals. Over fifty years ago that is the way John Moore, the founder started. He went to the country, bought a single pig, slaughtered the pig himself, built a nice hot bed of oak coals, threw them in the pit and roasted that first pig. When you drive up you may have noticed the piles of cord wood stacked out back, your assurance of quality roasted pigs. We still do it the olde tyme way.