There’s a new Oink topping in town, and it’s only sticking around until the 31st October. Say hello to Hot Honey + Bacon Crumb! Our homemade hot honey sauce delivers a sweet kick, while the bacon crumb, made from pork reared in the Scottish Borders, brings crunch and smokiness that no sauce alone could ever
Read moreWhether you’re a first-time visitor or a regular, here’s everything you need to know before you order. Our menu is available in English, French, Spanish, Italian and Chinese, so if you’re visiting Edinburgh from abroad, we’ve got you covered. Simply open the PDF below and scroll down to find your language. Oink Hog Roast Menu
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2025 marks a special anniversary for Oink! It has been 25 years since the business began, and this is an excellent opportunity to reflect on the journey to becoming a treasured part of Edinburgh’s food scene and serving over 250,000 delicious pulled pork rolls every year. Adam Marshall and Sandy Pate, farming friends from the
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A history of pulled pork Pulled pork cooking has its roots in the Southern United States, where early settlers brought pigs with them when they arrived. As cattle perished, pigs were the only animals that could survive the weather conditions, hence the reason why pork was the only variety of meat available to the settlers.
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Our Canongate shop is getting a face lift. The work will be getting carried out from the 1st to 16th February and during this time the shop will be closed. We will keep you up to date with progress on our Facebook page. But don’t worry our other 2 Edinburgh shops will be open 34
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