Get there early
The market is open from 2am-7am, however the best stock gets snapped up fast! Peak time to visit is around 4am. Parking is available at the Rotunda car park and market customers get a special rate.
Shopping Guide
Having grown up on the market, Steve shares his top tips for visiting Smithfield and let us in to their school of thought.
“ Everyone is welcome at our shop ”
The market runs on a “work hard play hard” policy. There’s a lot of hustle and bustle but our traders are very friendly and welcoming.
“ Everyone is welcome at our shop ”
The market runs on a “work hard play hard” policy. There’s a lot of hustle and bustle but our traders are very friendly and welcoming.
Dress appropriately
The market operates in compliance with the highest European hygiene regulations, but as a working market where fresh meats are cut, packaged and transported onsite, it can get a little messy, so don’t wear your finest attire.
How much?
You won’t find prices on all the products because they go up and down weekly. Please just ask us, and we’ll give you the best price of the day. We take cash and cards.
Our most popular product-and the one which we are most competitive. The breast fillet boneless and skinless.
The breast fillet with the prime wing bone attached, often with skin attached too. Really great for stuffing or for breading and pan-frying.
This long cut is from the area between the shoulder and the top of the leg. Either bone-in or de-boned, it has a layer of fat for crispy crackling. Easily rolled to roast, or sliced into chops, it’s a versatile and tasty cut. Don’t confuse with tenderloin, (aka filet), which is the leaner and more tender portion that lies beneath it.
This is the finest cut from the middle of the gammon joint, which is a cured leg of pork. It can be smoked or un-smoked. Gammon is generally sold raw and needs to be cooked whereas ham is already cooked.
Chicken Fillet
Our most popular product-and the one which we are most competitive. The breast fillet boneless and skinless.
Oyster Cut Thighs
The breast fillet with the prime wing bone attached, often with skin attached too. Really great for stuffing or for breading and pan-frying.
Pork Loin
This long cut is from the area between the shoulder and the top of the leg. Either bone-in or de-boned, it has a layer of fat for crispy crackling. Easily rolled to roast, or sliced into chops, it’s a versatile and tasty cut. Don’t confuse with tenderloin, (aka filet), which is the leaner and more tender portion that lies beneath it.
Horseshoe Gammon
This is the finest cut from the middle of the gammon joint, which is a cured leg of pork. It can be smoked or un-smoked. Gammon is generally sold raw and needs to be cooked whereas ham is already cooked.
Biology