Piper's Pit BBQ and Pig Roasts

Since 1999, Piper's Pit BBQ and Pig Roasts has been delighting the Aliquippa community with mouth-watering barbecue and pig roasts. Owned and operated by Chef Ben Piper, a graduate of Johnson and Wales University with a Culinary Arts Degree, our business is built on a foundation of culinary excellence and a passion for great food.Chef Ben brings over two decades of experience in the food industry, having worked in everything from fast food to fine dining. In addition to running Piper's Pit, Ben is also a Culinary Arts Instructor at Beaver County CTC, where he shares his passion and expertise with aspiring chefs.At Piper's Pit BBQ and Pig Roasts, we believe in making real, homemade food for real people. We're not about fancy frills or white-gloved service; we're about delivering exceptional food cooked with passion and served by friendly, down-to-earth people. All our dishes are prepared by Ben himself, ensuring top-notch quality and flavor in every bite.Our Offerings:- Homemade Sauces: All our sauces are crafted right in our kitchen to complement our delicious meats.

- Smoked Meats: Our meats are smoked to perfection on our own smokers.

- Locally Sourced Ingredients: We source our pigs from Mamula's Meat Packing in Aliquippa and use only Mancini's Bread to ensure the freshest, highest quality ingredients.

- Catering Services: For events with more than 50 people, we offer a comprehensive catering service. We deliver and set up with chafing dishes, sterno, and serving utensils. Our team will keep the buffet area stocked and clean for the duration of your event. We can either leave the buffet up with disposable warmers and utensils or break it down and wrap all food for you to keep as leftovers.Special Requests:We pride ourselves on our flexibility and willingness to accommodate special requests. If you have any specific needs or ideas for your event, just ask Ben, and he'll work to make it happen.Booking and Payment:Once your event date is confirmed and on our calendar, we will need the final number of guests and menu choices by the Tuesday before your event (11 days prior for a Saturday event). Invoices will be sent by the Tuesday of the week of your party, and payment is due in full on the day of your event.