Product Info

A haggis is not just for January and the Bard.  We have a huge following and make it all year round.  Slow cooked, a Fruit Pig Haggis is rich and much meatier than many of the more commercial varieties.....bootiful!  It's already been slow cooked to melt and meld the flavours.  All you have to do is warm through to piping hot.  Read our haggis recipe booklet for five awesome, different recipes.

We must emphasise, our haggis is soft and meaty rich.  It is not a oaty biscuit for slicing like many others. 

Cooking: Pre-heat oven to 150 degrees C.  Leave the haggis in its casing but remove any Fruit Pig labelling if possible. Wrap in foil and place in a spacious roasting dish (smaller oven proof dish if just cooking a chubb). Pour in boiling water to 2-3cm deep.  Re-heat until piping hot in the middle (chubs (see image) take 60 mins, 1.25kg (see image) 90 mins, Chieftain 120 mins). Quickly check water level every 40 mins and refill with boiling water as necessary...if in doubt add some water.

Serving: If cutting up "wi ready slight", be careful of bursting hot juices near exposed faces.  Make sure the metal clips are removed before serving.  Head to Robert Burns.org for all you need to know for your Burns Night.

Allergens: OATS & BARLEY

Ingredients

Cooked lamb lungs and hearts (39%), Onions, OATmeal, beef suet (10%), water BARLEY, salt and spices.

Our ingredient salt contains E535 anti-caking agent.

Nutrition

Typical values per 100g serving:

Energy - 852kJ, 204kcal

Fat - 12g

  of which saturates - 5.6g

Cabohydrate - 14g

  of which sugars - 1.5g

Protein - 9.7g

Salt - 1.2g

Allergens: OATS & BARLEY

Storage

As per label 3 weeks in the fridge or 6 months in the freezer.