Ed Mitchell smoked his first whole hog when he was 14. Tending the fire into the early hours, Ed had impressed his grandfather so much that he gave Ed his first swig of moonshine. That was the day Ed felt he became a man. Now Ed is the pitmaster of eastern North Carolina whole hog barbecue. His habit-forming hog ‘cue has been recognized by award-winning food writers, including Michael Pollan. While writing his book & Netflix series, “Cooked,” Pollan shadowed Ed to preserve the culinary art form that’s been in the Mitchell family for over 150 years. Now, Ed and his son smoke free range, grass-fed hogs, believing that by raising hogs naturally, he can get close to how barbecue was done 100 years ago. Exclusively smoking hogs for events and festivals, the only way to experience Ed’s barbecue is to have him send it directly to you.