Castle Douglas is unusually well served by traditional butchers, and Ballards is one of the best. Scotch beef and lamb come from the owner's farm nearby, pork is outdoor reared in fields six miles away, and other meat comes from Lockerbie. Free-range chicken and eggs are stocked, and game comes in seasonally. They make almost everything else themselves – pies, sausages (including pork and Irn-Bru flavour), and deliver locally, as well as offering online shopping via their website. There's the rare sight of tripe in the counter too – you don't get more traditional than that.