Oink Scottish Hog Roast
The shop makes the haggis that goes in the roll, and the pig it goes on has been in the oven for fourteen hours.1
Why go
This is the Canongate shop, at the foot of the Royal Mile, and the venue's own account puts it as the second Oink, opened in the summer of 2013.2 The business behind it is two Berwickshire farmers who built their own roasting oven and sell one thing; the Edinburgh Evening News reported the fourteen-hour roast, a staff of thirty and a target of 250,000 rolls in 2025 across all three shops, so read those as facts about the company rather than about this door.3 What is particular to 82 Canongate is the build sheet on its own page: white or brown roll, sage and onion or the house haggis, apple, and a run of homemade sauces down to a chilli jam, with extra toppings at 35p.1 The counter runs 11am to 5pm, an hour shorter at the back end than the original up the hill.
Order this / avoid
- Order: the roll with the haggis stuffing and crackling on top. The shop makes its own haggis and lists it beside sage and onion as the two stuffing choices, which is the fork in the road that decides whether this is a pulled-pork sandwich or an Edinburgh one. Add the homemade chilli jam for heat.1
- Avoid: leaving it until late afternoon. The shop's own hours line reads 11am to 5pm
or until the pork runs out
, and one hog is a ceiling no queue changes.1
What locals & experts say
- Edinburgh Evening News, Roderick Holly (12 May 2025):
The prominent Oink shops celebrate just one product - the 14-hour slow-roasted pork,
available in three sizes of roll or in a box, with optional haggis stuffing, crackling, apple sauce or chilli sauce. He wrote about the shops as a group, so it describes the company and not this counter.3 - Nobody has written about this branch. No bylined review or guide entry naming the Canongate shop exists in any source this guide uses.
Good to know
- Which shop this is: 82 Canongate EH8 8BZ. Jeff's saved row carries the company name with no address on it, and this entry attributes it to the Canongate branch as an editorial call, because the Victoria Street original already has its own entry and Canongate is the other central shop. Hanover Street in the New Town is the third.4
- Timing: 11am to 5pm, seven days, and the pork can go before the shutter. That is an hour earlier than the Victoria Street close, so plan the order the other way round if you are walking the Mile late.
- Booking: none. Walk up, order at the counter, carry it out. The shop's page lists 07584 637 416 and three outside-catering packs for parties from eight people to a hundred and twenty.1
- Price: single-figure territory for the smaller rolls, with the shop's page printing a 250g at £11.95 and extra toppings at 35p each.1
- Hygiene: Food Hygiene Information Scheme Pass, inspected 23 January 2024, FHRSID 662727. About thirty months old with no re-inspection pending, which is a pass describing a kitchen from two years ago. The Victoria Street shop was inspected in March 2026 and that date belongs to that address alone.4
- Getting there: the lower Royal Mile, a couple of minutes uphill from Holyrood and about ten minutes down from the Tron.
Verdict
could-visit — The same pig, the same fourteen hours and the same Berwickshire farm as the Victoria Street original, sold from a counter at the foot of the Royal Mile. The stuffing is the shop's own haggis, the crackling goes on at the counter, and the whole transaction takes about as long as it takes to say it, which is the argument for eating here during a busy day in the Old Town. The case for a detour belongs to the original: the founding story, the Netflix filming and the only descriptive line any guide has written all attach to the Victoria Street shop, and nobody with a byline has written about this branch. It closes at five, an hour before the original, and can sell out before that. Take it if you are already on the lower Royal Mile, which is where the crowds sit when the top of the hill is busy.