Whole hog is what you'll find in the eastern portion of the Tar Heel State. There, pitmasters like Sam Jones of Sam Jones BBQ in Winterville and Skylight Inn BBQ in Ayden smoke whole hogs over a pit, then chop up the meat, mixing white and dark together like a porcine yin-yang, and douse it with a white vinegar sauce simply seasoned with salt, pepper and red pepper flakes. There are lots of great places serving the specialty along the I-95 corridor, but over in Asheville, well beyond the North Carolina 'cue lines, James Beard nominee Elliott Moss is serving some of the best whole hog in the United States at Buxton Hall Barbecue. Set in one of the top tourist destinations in the state, it's a convenient place to sample whole-hog barbecue while soaking up the mountain views and ample craft brews in the Land of Sky.