After the service fiasco at Bertie’s Proper Fish & Chips (read all about that disaster in my last post), we wandered down Victoria Street feeling a bit miffed and still peckish. That’s when Oink Hog Roast caught our eye, with staff pulling meat straight from a pig’s head in the shop window. A proper Edinburgh sight if there ever was one.
Where to Find Oink Hog Roast
Oink has three branches across Edinburgh: Victoria Street, Canongate, and Hanover Street. We popped into the Victoria Street outlet. They open daily from 11am to 5pm or until sold out, so come early if you want the full pig experience. By late afternoon, only the head was left.
How to Build Your Roll
- Pick your portion: Piglet (80g) £6.45, Oink (160g) £8.55, or Grunter (250g) £10.95
- Choose your bread: White or brown bun
- Pick a stuffing: Sage and onion or haggis
- Select a sauce: Apple, mustard mayo, BBQ, chilli cheese, or chilli jam
- Skip the carbs? Go for the Hog in a Box (250g) at £10.95
The Verdict on the Hog Roast Roll
We shared one Oink with sage and onion stuffing and apple sauce. The bun was lovely—soft, pillowy, and properly fresh. The 160g packed a serious meaty punch, looking very much like a pulled pork sandwich. Sweet apple against savoury stuffing? A cracking combo.
However, the pork leaned a touch dry. Not bone-dry, but not as juicy as I’d hoped. One small piece of crackling comes in the roll, and we paid an extra 55p for another tiny shard—honestly, not worth it. Crispy and salty, yes, but the portion was laughable.
Worth a Visit?
Oink Hog Roast won’t blow your socks off, but it’s a solid, no-fuss bite while exploring Old Town. Grab one, eat it on the cobbles, and carry on with your day. Just don’t expect transcendence—expect a decent pork roll.