From Our Editors
Over the years they spent scouring the country for each region's best barbecue recipes, the Pig of the Month BBQ president Lea Richards has amassed a wealth of memorable stories. One time, she discovered that her test plates of Memphis ribs were being stolen by the family dog, which buried the bones in the garden. But all her hard work had an enormous payoff—a mail-order barbecue business that's earned shout-outs from an Iron Chef and a feature on Good Morning America.
Today, Pig of the Month BBQ whips up a medley of regional delicacies, ranging from chipotle-infused bacon and italian sausage to tender hickory-smoked pulled pork. Whether ordered à la carte or as part of the celebrated barbecue-of-the-month club, packages arrive on doorsteps fully cooked and ready to thaw and reheat in grills, ovens, or microwaves. To add a hint of tangy flavor to each meal, the Richards ship out bottles of their specialty sauces, such as the savory Carolina mustard or the zesty lime-and mango-based Key West.