This wooden pig sign announces diners’ arrival at Sweatman’s two day a week pig buffet. The waving American flag was a patriotic touch.

The late great Bub Sweatman and his late wife Margie are depicted in this portrait, posing with the animal that helped make them famous.

In my experience, the better barbecue establisments are lined with taxidermied animals. The more animals, the better the ‘cue. When I entered the front door, I instantly knew I was in for a classic meal.

Every Southern barbecue joint seems to have its own unique collection of kitschy pig memorabilia, and Sweatman’s was no exception.

For the ridiculously low price of $7.85, diners are welcome to gorge themselves repeatedly at the buffet, which is refreshed constantly. The spread features fried pig skin, pork ribs, fresh picked dark meat and white meat, and hash. FYI, hash is a delicious Carolina specialty that basically amounts to a slurry of sauce and undesirable hog parts, which gets ladled over white rice. It may not sound appetizing, but Sweatman’s version was insanely flavorful.

Above the buffet sat this jumbo dispenser of vinegar-spiked mustard sauce, a style of barbecue sauce specific to the South Carolina Lowcountry. Sweatman’s sauce is absolutely addictive.

Here’s a close-up of the caramelized, chew-inducing pork skin.

Post-meal, I did a little recon in the pit, to see how Sweatman’s produces such remarkable barbecue.

The pit contains two rooms, each containing a massive smoker. The air was thick with smoke from the burning oak and hickory embers, which are continually shoveled beneath the smokers to cook the hogs.

Speaking of the hogs, a friendly Sweatman’s pit man hand-cranked open this section of smoker to reveal two splayed pig carcasses, just beginning to cook for 8-10 hours.

Another skilled Sweatman’s employee stokes the burning oak and hickory embers, transforming them into coal before shoveling them underneath the smokers to cook and flavor the pigs.

Hours: Friday & Saturday: 11:30 AM – 9 PM