Handmade, ethical haggis Read more
We have lovingly handmade a small batch of the finest Haggis in the land. Using our 100% grass-fed lambs' offal and our pastured native breed pigs' offal, oats and an array of beautiful herbs and spices all wrapped up together in a natural ox bung.
Haggis is not only really delicious, but it's also really good for you as it's packed full of vitamins and nutrients. Our handmade Haggis are made with totally natural ingredients.
We have handmade just 200 Haggis to be enjoyed this Winter, so grab yours before they're gone!
Each Haggis weighs approximately 800g.
Please be aware our Handmade Haggis is NOT Gluten Free.
A Short History of The Haggis
In 1801, on the fifth anniversary of the death of Robert Burns, his friends got together to celebrate his life. Burns immortalised haggis in his most famous poem, so it was the obvious food to serve. This celebration has continued every year on Burns’ birthday, 25 January, ever since. Events are held across the world, where people recite his poetry, sing, drink whisky and – of course – eat haggis.
The biggest myth of all, in a way, is that haggis belongs to Scotland alone. Haggis is actually a very ancient, global dish. Going back thousands of years, when hunters returned with their kill they would cook up the parts of the animal that needed to be eaten first. The fresh offal would be chopped and mixed with cereal and herbs and cooked over the fire in the ready-made saucepan (the stomach).
Lambs Pluck, Pigs Pluck, Diced Lamb, Diced Beef, Gluten free Oats (GLUTEN), Cooked Pearl Barley (GLUTEN), Ground Black Pepper, Ground white Pepper, Ground Coriander Seed, Ground Nutmeg, Salt, Dried Thyme, Dried Sage, Water.
Fill a large pan with cool water. Place the haggis into the pan and gently bring the water to a slow simmer - do not boil as this could split the skin of the haggis.
Gently cook slowly for 2 hours.
Remove from the pan and serve with neeps and tatties and curly kale.