Oink Hog Roast

Proud to sponsor Pigbarians

fiona — Fri, 11 May 2012 13:57:25 +0000

Hot of the press – Oink are delighted to announce recent sponsorship of Pigbarians – more information to follow.

Our bangers are a winner

fiona — Mon, 16 Apr 2012 07:46:53 +0000

Congratulations to Tillmouth Park Hotel, Cornhill on Tweed, for recently winning The Golden Award for Supporting Local Food Suppliers and Producers. We are delighted to say they use our pork sausages as part of their breakfast offering. Our pork sausages are made from a traditional family recipe and are popular through- out the Scottish Borders and Edinburgh. Sold in our butcher shops J T Fairbairn in Berwick Upon Tweed and Duns.

Trotters crossed for the Panda’s

fiona — Wed, 04 Apr 2012 15:35:17 +0000

Again in the news is the Giant Pandas at Edinburgh Zoo. We have our trotters crossed for you!

New York Tartan Week

fiona — Wed, 04 Apr 2012 15:32:43 +0000

Wow just reading here in the press all about the forthcoming New York Tartan Week which runs from the 7th April with a 10k Scotland Run in Central Park and carries on through to the 14th April including a pre-parade event with Scottish Borders entertainement from Scocha – Event Diary

To all our friends in New York and the USA, enjoy all the festivities.

Bacon Connoisseurs’ Week

fiona — Wed, 07 Mar 2012 15:11:36 +0000

Did you know thatMarch 19th to 25th is Bacon Connoisseurs Week? How are you going to celebrate it?

James McAvoy

fiona — Fri, 17 Feb 2012 11:20:46 +0000

James McAvoy filming 'Filth' outside Oink on Victoria Street in Edinburgh

Victoria Street in Edinburgh where the Oink shop is located is a popular place for filming. This week we have had James McAvoy filming outstide our window for his new film ‘Filth’. The film is based on the book by Irvine Welsh and the screenplay written by Jon S Baird and also stars Jamie Bell. We are looking forward to seeing ‘Filth’ when it comes out and who knows we might catch a glimpse of ‘Oink’ too.

Not so long ago also filming for various shows/movies on Victoria Street were Tom Hanks, Halle Berry and the Hairy Bikers. A popular place to be!

Anyone for a bacon milkshake?

fiona — Wed, 08 Feb 2012 16:24:38 +0000

It is reported in the American press that a fast food chain is testing a new bacon flavoured milkshake! Want to find out more then visit this link Jack in the Box Fast Food Chain Offers Bacon Milkshake.

If anyone gets taste it, lets us know what you think!

A tasty Bacon Butty is our greatest national treasure

fiona — Mon, 06 Feb 2012 15:26:01 +0000

Well its official according to a recent survey featured in the Daily Express a tasty bacon butty is Britains most favoured national treasure. And a traditional roast dinner came in second, wonder if roast pork with crackling came out top!

“FORGET rolling green hills and a rich heritage – the humble bacon butty is what makes Britain great.

Hot bacon in a sandwich with lots of ketchup and butter is what Britons love most about the nation.

The snack topped a poll of the 50 greatest national treasures, with a traditional roast dinner in second place and a nice cup of tea third.

In the survey of 60,000 Britons, our proud national history was the fourth most popular followed by the BBC, then Big Ben and Buckingham Palace.”

Outside catering and events

fiona — Tue, 11 Oct 2011 14:02:31 +0000

Some of the team at the Ideal Homes Show!

Oink at the Ideal Homes Show, Glasgow

Roast Pork

fiona — Tue, 11 Oct 2011 13:45:35 +0000

Roast Specially Selected Pork
Serves: 6
Preparation time: 10 minutes
Cooking time: 60 minutes

Ingredients
1.5 kg Specially Selected Pork belly or loin (rind on)
Stuffing
6 slices bread, crumbed
100g butter, melted
2 tablespoons chopped sage
1/2 cup chopped parsley
3 spring onions, finely chopped
Olive oil
Sea salt
Sage leaves for garnish
Vegetables for serving

Cooking Instructions

Score the pork rind thinly and lay flat on a board rind side down.
Combine the bread crumbs, melted butter, sage, parsley and spring onions in a large bowl and mix well.
Place the seasoning into the centre of the pork and roll to enclose. Insert skewers and lace with string to secure.
Place roast on a wire rack over a baking dish and rub surface with oil and sea salt.
Pre-heat the oven 220¡c. Cook for 20 minutes then reduce heat to 180¡c for a further 40-50 minutes depending on the weight (allow 40 minutes per kg including seasoning).
Test the meat for readiness by inserting a skewer. The juices that run out should be absolutely clear with no trace of pinkness.
Allow to stand 10 minutes prior to slicing and serve with steamed or roasted vegetables.

Nutrition Information
Kcal 667
KJ 2788
Protein (g) 42.9
Fat (g) 47.4
Carbohydrate (g) 18.5
% Energy
Protein (g) 25.7
Fat (g) 63.9
Carbohydrate (g) 10.4

Recipes courtesy of QMS – Quality Meat Scotland