Smithfield: London's centuries-old meat market where your 8am fry-up comes with a pint of stout

At 6.30am, a large man named Biffo stands outside the Hope pub. His white overalls are smeared in the blood of more than 100 pigs. The shades of red are like splattered timestamps, the darkest dating back to midnight. "I can chop a pig down and cut it up in five minutes," he says, clutching a fresh copy the Sun against his belly. "Legs, shoulders, loins -–all done proper like. It's an art. Chopping a pig down's an art."

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