Fruit Pig Haggis

A haggis is not just for January and the Bard. 🍽️🥩🔥

The Fruit Pig Haggis isn’t just a treat for Burns Night or a nod to Scottish heritage - it’s a versatile, rich, and meaty dish to enjoy any time of year. Unlike traditional haggis, which can lean heavily on oats, this haggis is celebrated for its luxurious texture and intense flavour, thanks to its slow-cooked, meaty richness.

Key Features of Fruit Pig Haggis:

Soft and Meaty: It’s not crumbly or overly Oaty like commercial varieties; instead, it offers a melt-in-your-mouth texture with a satisfying, hearty flavour.

Pre-Slow Cooked: The haggis has already been slow-cooked to allow the flavours to meld together beautifully, so all you need to do is gently reheat it until it’s piping

Origin of Haggis:

Haggis is a traditional Scottish dish made from sheep's pluck (heart, liver, and lungs), mixed with oats, suet, onions, and spices, all encased in a sheep's stomach and then boiled.

Historical Roots:

Debatable Origin: While haggis is synonymous with Scotland, its origins may predate its association with Scottish culture. Similar offal-based dishes existed in ancient civilisations and medieval Europe. The concept of encasing meat in an animal's stomach likely arose out of necessity, as it was a practical way to preserve and cook meat without wasting any parts.

Scottish Identity: By the 18th century, haggis had become a staple of Scottish cuisine, celebrated in Robert Burns' 1787 poem, Address to a Haggis. Burns’ enthusiastic praise cemented haggis as a symbol of Scottish identity.

Despite its humble beginnings, haggis is now considered a delicacy and plays a starring role in Burns Night celebrations worldwide.

About Fruit Pig Butchery

The Fruit Pig Company is a small, artisan charcuterie producer based in Cambridgeshire, known for their handmade, top-quality products. They stick to traditional recipes but aren’t afraid to add a modern twist, making classic favourites like black pudding, haggis, and bacon even better.

Fresh Blood Charcuterie: They are one of the few producers in the UK still using fresh blood in their puddings and haggis, which significantly enhances the depth of flavour and texture. Many competitors use dried blood, but Fruit Pig’s commitment to fresh ingredients sets them apart. This gives their products a richer flavour and smoother texture compared to the dried-blood versions you usually find. They’re all about doing things properly, focusing on bold, authentic flavours instead of taking shortcuts like mass-produced options. Fruit Pig Company is all about delivering real quality with no compromises

Approximate amount:

450g

Origin:

Anglia Way, Wisbech, Cambridgeshire

Ingredients:

Cooked Lamb Lungs And Hearts (39%), Onions, OATmeal, Beef Suet (10%), Water BARLEY, Salt And Spices.

(Salt contains E535 anti-caking agent)

See allergens in Bold.

Cooking Instructions:

Preheat Oven: Set your oven to 150°C.

Prepare the Haggis: Leave the haggis in its casing but remove any Fruit Pig labels if possible.

Wrap the haggis in foil to retain moisture during reheating.

Roasting Dish Setup: Place the foil-wrapped haggis in a roasting dish (use a smaller dish for chubs) and add 2–3 cm of boiling water.

Shelf Life:

2 days+ (This product will be in date for Burn's Night)

Can be frozen at home

Best before & Care:

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