Why Pig in a Pit?
It’s a Proven Concept: We have two
successful locations. The First in Milledgeville, the second in Macon.
Thoroughly Tested: Pig in a Pit has been tested from ground-breaking to regular daily operations. With two different sales volumes. We have done it, so can you!
Developed by Professionals: We’re a
Team of restaurant industry veterans, we know exactly what it takes, because we’ve done it.
Culinary Inspired: We’ve used a modern
culinary approach and applied it to good ol’ traditional southern BBQ.
The Best Ingredients: We proudly use
Smithfield pork exclusively.
Fresh Daily: All meats are smoked fresh daily on our effortless Southern Pride Smoker. All sauces and side items made fresh daily as well.
For More Information Contact: Kevin Richards, Franchise Consultant
Phone: 478-405-1998
Fax: 478-405-1997
