This Haggis is made by artisan producers Matt & Grant at The Fruit Pig Co, it has a rich taste and a wholesome texture akin to a hand made product. A must try for Burns night but available to order all year round.
It comes in 2 sizes, so choose by how many people you are feeding.
Slow cooked, a Fruit Pig Haggis is rich and much meatier than many of the more commercial varieties.....beautiful! It's already been slow cooked to melt and meld the flavours. All you have to do is warm through to piping hot. See below for cooking details.
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 (450g take approx. 60 mins, 900g take approx. 90 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 this Visit Scotland page for all you need to know about Burns Night.
Ingredients: Cooked lamb lungs and hearts (46%), beef suet (13%), OATS, BARLEY, onions, salt and spices.
Our ingredient salt contains E535 anti-caking agent.
Allergens: Gluten (OATS & BARLEY)