Maurice's BBQ Piggie Park: South Carolina's Oldest Continuously Operating BBQ Restaurant

A family-run barbecue institution since 1941

Maurice's BBQ Piggie Park has been serving whole-hog barbecue in West Columbia for over 80 years, making it one of South Carolina's longest-running barbecue restaurants. Maurice Bessinger opened the original location in 1941 and built the restaurant around a simple method: whole hogs slow-cooked over hickory coals, then chopped and seasoned with his distinctive mustard-based sauce. The restaurant remains family-owned and operates multiple locations across South Carolina, but the West Columbia flagship on Bluff Road is where the tradition began.

The Piggie Park name comes from the pig-shaped sign that has become iconic along South Carolina highways. What started as a roadside stand has grown into a regional destination, though the core of what Maurice's serves—whole-hog barbecue, hash and rice, and brunswick stew—has stayed consistent. The mustard sauce is the signature element; it's tangy and slightly sweet, different from the vinegar-based sauces common in other parts of the Carolinas.

Key Takeaways

• Maurice's serves whole-hog barbecue cooked over hickory, seasoned with a mustard-based sauce that has remained unchanged since 1941.
• The West Columbia location on Bluff Road is the original restaurant and the largest, with additional Piggie Park locations throughout South Carolina.
• The menu centers on barbecue plates with hash and rice, brunswick stew, and sandwiches, with family-size portions available for groups.
• The restaurant operates as a casual counter-service establishment where you order at the counter and can eat in the dining room or take food to go.

What to order and how the service works

Maurice's operates as a counter-service restaurant. You walk in, order at the counter, pay, and then either eat in the dining room or take your food with you. The menu is straightforward: barbecue plates come with your choice of meat (pulled pork from the whole hog), two sides, and cornbread. Hash and rice—a Lowcountry staple made from barbecue scraps, rice, and spices—is a signature side. Brunswick stew, a thick tomato-based mixture with meat and vegetables, is another standard offering.

Plates come in individual and family sizes. A family platter feeds four to six people and includes multiple meats and sides, making it practical if you're bringing a group or want to try several things. Sandwiches are available for those who want something lighter. The sauce is served on the side, so you can control how much you use. Many regulars order extra sauce to take home.

The dining room is casual and often busy, especially at lunch. Seating is first-come, first-served. If you're visiting during peak hours (noon to 1 p.m. on weekdays, or weekend lunch), expect a wait in line to order, though the line usually moves quickly.

Location and hours

The main Piggie Park location is at 1600 Bluff Road in West Columbia, just off I-26. This is the original restaurant and the one most associated with Maurice's history. Parking is available in a lot adjacent to the building. The restaurant is open for lunch and dinner most days, though hours vary seasonally and by location.

Maurice's also operates additional Piggie Park locations in other South Carolina towns. If you're not near West Columbia, check the Maurice's website or call ahead to find the nearest location and confirm current hours, as they can change.

The mustard sauce and regional barbecue style

Maurice's mustard-based sauce is the defining flavor of the restaurant. Unlike the vinegar-forward sauces of eastern North Carolina or the tomato-based sauces of western Carolina, Maurice's sauce is built on yellow mustard, vinegar, and spices. It's tangy without being sharp, and it complements the mild smoke flavor of whole-hog barbecue. The sauce has remained the same recipe since Maurice Bessinger developed it in the 1940s.

Whole-hog barbecue—cooking an entire pig rather than just the shoulder or ribs—is a Lowcountry and Midlands tradition. The meat from different parts of the pig cooks at different rates and absorbs smoke differently, creating a mix of textures and flavors when chopped together. Maurice's approach represents the older, slower method of barbecue that was common in South Carolina before regional styles became more standardized.

What to expect as a first-time visitor

The restaurant has a no-frills, working-class atmosphere. The dining room is clean but simple, with basic tables and chairs. The walls often display barbecue-related memorabilia and the history of the restaurant. This is not a trendy or upscale dining experience; it's a straightforward barbecue restaurant where the focus is on the food, not the setting.

Portions are generous. A single plate of barbecue with two sides and cornbread is usually enough for one meal, and many people find themselves taking leftovers home. Prices are moderate for the amount of food you receive. Payment is cash or card at the counter.

If you're unfamiliar with hash and rice, it's worth trying at least once. It's an acquired taste for some—the texture is thick and stew-like, and the flavor is savory and rich. Brunswick stew is more approachable if you prefer something closer to a traditional soup.

Why Maurice's matters in South Carolina barbecue history

Maurice's Piggie Park represents a specific moment in South Carolina barbecue tradition. The restaurant opened before barbecue became a regional tourism draw, when it was primarily a working-class meal and a way to use whole animals efficiently. The fact that Maurice's has operated continuously since 1941 under the same family and with the same core menu makes it a living example of how barbecue traditions persist in the state.

The mustard sauce and whole-hog method are distinctly Midlands and Lowcountry, different from the barbecue traditions of the Upstate or the coastal regions. Visiting Maurice's gives you a direct connection to how barbecue was cooked and eaten in South Carolina before standardization and regional branding became common.

Planning your visit

If you're in the Midlands or passing through West Columbia on I-26, Maurice's is worth a stop. Lunch is the busiest time, so if you prefer a quieter experience, go mid-afternoon or early evening. Bring cash if possible, though cards are accepted. If you're traveling with a group, order a family platter to share and try multiple sides.

The restaurant is closed on certain holidays, so if you're planning a specific trip, call ahead to confirm they're open. The West Columbia location is the most historic and the best choice if you want the full experience of the original Piggie Park.

Frequently Asked Questions

Is Maurice's barbecue sauce available to buy by the bottle?

Yes. Maurice's sells bottles of their mustard sauce at the restaurant and through their website. Many people who visit buy extra bottles to take home and use on their own barbecue or food.

Can I order Maurice's barbecue for catering or large groups?

Maurice's offers catering through their locations. Call the West Columbia restaurant directly to discuss group orders, pricing, and delivery options. Family platters are also available for pickup if you want to feed a group without full catering service.

What's the difference between hash and rice and brunswick stew?

Hash and rice is a Lowcountry dish made from barbecue scraps, rice, and spices cooked together into a thick, stew-like consistency. Brunswick stew is tomato-based with vegetables and meat. Hash and rice is more savory and meat-forward; brunswick stew is lighter and more vegetable-heavy. Both are traditional sides at South Carolina barbecue restaurants.

Do I need to make a reservation?

No. Maurice's operates on a first-come, first-served basis. Walk in, order at the counter, and find a seat. For large groups or catering orders, call ahead to discuss options and timing.

Is Maurice's barbecue different from other barbecue restaurants in South Carolina?

Yes, primarily because of the mustard sauce and the whole-hog cooking method. Many South Carolina barbecue restaurants use vinegar-based or tomato-based sauces and cook specific cuts like shoulders. Maurice's approach is older and more specific to the Midlands tradition. The sauce is the most noticeable difference if you're comparing it to other regional barbecue.