PICNIC owner plans to celebrate the whole hog at new Raleigh restaurant

"It’s been a longtime goal to bring my Eastern North Carolina whole hog barbecue to our State’s Capitol,” Dickson said. “At Wyatt's, I’m excited to bring pastured whole hog barbecue to the city and explore 'non-native' barbecue in a larger scale project."

Dickson, who will remain the pitmaster and active partner at PICNIC, will continue to get heritage breed pigs from Durham's Green Button Farm, which is 10 miles from PICNIC. The barbecue program at Wyatt's will be focused on whole hog, including using it for house-made sausage and South Carolina-style hash.

“There’s something primal about a community coming together to cook and consume a whole animal,” he says. “When I was a kid, pig pickins’ were magical affairs that drew folks from all over and from all walks of life. North Carolina barbecue is a big tent! It’s a tall order, but that’s the feeling I want to create at Wyatt’s.”

Wyatt wants to recreate those pig pickins' indoors with visible wood fired smokers and a spacious main dining room. There will also be a full-service bar with frozen adult beverages and local beer on tap. Sandwiches will be served on nearby bakery Union Special's buns.

“North Carolina whole-hog will always be the gospel I preach,” Dickson said. “But I think there’s room at the table for other styles of barbecue.”

In addition to whole hog, Wyatt's will also offer ribs, brisket and chicken.

Wyatt says while he might be a good pitmaster, it all starts with a great pig.

“I may have gotten good at cooking them, but I have to give most of the credit to the pig and the farmer who took the time to raise it naturally,” he said.