ABOUT SWINE DINING
Back in the 90's, when I was just a kid, I used to help my grandpa with his pig roasts. He had a special roaster built from scratch that he would haul around and cook pigs, turkeys, beef round, and whatever else he was able to put on the rotisserie bars. People absolutely LOVED his food. Years later, I moved to Pennsylvania and attended culinary school at Mercyhurst University Northeast. Cooking has always been a passion of mine since I was in grade school. It was at MUNE that I realized that the typical restaurant business was not something I wanted to do. I knew if I was to do something, it had to be different. I already was making spice blends up for friends and family. I began to reminisce of doing those roasts with my grandpa and called him up. Needless to say, I now have that very same roaster and have been resurrecting it to it's former glory. But you can't have great BBQ without a great Rub or Seasoning! So we went into the spice business! We go out of our way to find you the best quality spices. We don't add any fillers, preservatives, or flee-flowing agents. And we make each batch in small batches to ensure quality.