As farmers from the Scottish Borders, we can bring our delicious whole hog roasts direct to your celebration.
Whatever the venue and occasion, your guests will absolutely love our succulent pulled pork and we can cater from 25 to 250 people at everything from a relaxed party to a full banquet.
Our whole hog roasts come ready cooked and our team are always on hand to carve and serve the pulled pork to your guests.
We’ll go the whole hog for your event and with Oink, you always know where your food has come from!
A whole hog will feed between 100 and 130 people and costs from £535 plus VAT.
(Includes bread rolls, sage and onion stuffing and apple sauce)
Full event catering from Oink is also available.
Give us a call on 018907 61355 to discuss your individual requirements.
For a superb DIY catering option for your party, we can provide you with an Oink ‘Leg It’.
A whole back leg, 30 rolls, sage and onion stuffing, apple sauce and pork stock, all available to pick up from our Canongate shop in Edinburgh.
Fantastic value at just £90 and ideal for between 20 and 25 guests in the comfort of your own home or venue.
Again just give us a call on 018907 61355 to book your ‘Leg It’.
Yes, the legs are cooked overnight with our pork for the shops and are kept warm in our hot cupboards until you are ready to collect them.
Our trays are 47cm x 36cm.
Yes you can. There is a deposit of £40 needed which will be refunded on the return of a clean tray. If the tray is returned dirty only £10 will be refunded.
You can collect anytime between 10.30 a.m. and 4.30 p.m. from our Canongate shop.
You can collect your Leg It from our shop at 82 Canongate (at the bottom of the Royal Mile)
There is not any parking, but there are permit holders spaces across the road where you can park as you should only be five minutes collecting.
One leg includes 30 white rolls, sage and onion stuffing, apple sauce, and a tub of the pork stock. There are also instructions provided about carving, keeping hot, and stuffing.
No, payment on the day is fine either card, cash or cheque.
Yes you can, but the price depends on the quantity and type of sauces that you would like.
Ideally if your tray fits in your oven, take the foil off it and put it in at 70°C to 80°C. That will keep it hot without drying out. If it does not fit you can put it on the BBQ.
However, the legs do keep their heat well, between 1-2 hours. Also with the pork stock, you need to heat it up in a pan until boiling and toss it through the carved meat which it gives it another blast of heat.
Our standard hog roast package comes with rolls, sage and onion stuffing, apple sauce, and chilli relish. There are two members of staff that prepare and serve your hog roast.
We do need some sort of covering, indoor preferably or outside but with a gazebo. We do not provide a gazebo.
We roughly stay for 1 and a half to 2 hours after serving time. As long as everyone has had a chance to have seconds, the staff will strip the pig of any meat and leave that with you. Anything after 2 hours will incur an additional charge.
No, we cook the hog at our base and then bring it to the venue about 1 hour before serving time to prepare.
You need two covered 6 foot trestle tables and access to boiling water.
We serve our rolls in napkins, but can provide paper plates and plastic cutlery for an additional cost.
If you would like to hire crockery and/or glassware we can organise that for you at cost price.
We use gas burners.
Yes we provide sufficient gravy for the pork
Yes, we provide a selection of vegetarian options from tarts to lasagne. Each serves 8-10 portions and costs £25 + vat each.
Yes we can cater for your whole function, providing everything from canapés to starters, right through to your cheese course. See sample menu.
Yes we can also provide a whole roasted lamb or a sirloin of beef.
To ensure our hog roasts are served to perfection Oink catering is available within a 50 mile drive from Edinburgh or the eastern Scottish Borders.
A deposit will be charged and bookings are subject to availability and venue location.
If you have an enquiry, click here