 Haggis
Traditions
The growing interest and pride in Scottish
history and heritage is evidenced by the burgeoning number of Scottish
and Celtic festivals across the U.S. Americans of Scottish ancestry
compose a substantial percentage of the American population. We are
humbled by the opportunity to offer the first quality canned haggis made
in the U.S. to fill a need in the Scottish-American market. Drawing
on the traditional haggis recipes of Scotland, we are confidant that
our haggis is the best anywhere.
Only the Finest of USDA Ingredients
are acceptable to make haggis the Caledonian
Kitchen way. The secret of the superb quality of our haggis is the
attention given to both cooking methods and choice of ingredients. Only
the freshest ingredients available are used to make our haggis.
The ingredients include the freshest cuts of choice USDA beef and liver,
onions, the finest imported spices and steel cut (not rolled) oats available
to ensure our purity and freshness.
The ingredients are simmered gently in small
batches to deliver the proper consistency and richness of flavors, befitting
the nobility of Scotland itself. The finished product is packaged
under the strictest USDA standards of quality and freshness.
"I
would like to thank you for the canned haggis I bought at the Scottish Tartans
Museum in Franklin when I was on my honeymoon. Its tastes so like what I had in
Scotland. I am Scottish by birth and come from Dundee in Scotland. Once again,
your product is superb.
Yours, A. B. VALINTE"
Now available in four varieties!
You can now order your haggis made with
authentic Highland Beef, Sirloin Beef, Lamb, or Vegetarian! |
Haggis ". . . noble Chieftain
of tha puddin' race."
--Robert Burns
Each
can contains 14.5 oz.
Servings per container: 4
Stocked item for immediate shipment. 2 to 4
weeks for delivery if not in inventory.
$8.95 per can
Instructions for heating in conventional
oven or microwave included with package.
Ingredients:
Highland Beef Haggis:
Highland Beef, Hydrated Pin Oats, Water,
Refined Beef Suet, Liver, Spices, and Onions.
Sirloin Beef Haggis:
Sirloin Beef, Hydrated Pin Oats,
Water, Refined Beef Suet, Liver, Spices, and Onions.
Lamb Haggis:
Water, Lamb, Hydrated Pin Oats, Beef Liver, Refined Beef Suet, Onion Powder,
Onions, Salt, Kitchen Bouquet, Spices.
Vegetarian Haggis:
Water, Pin Oats, Textured Vegetable
Protein, Crushed Pecans, Canola Oil, Vegetable margarine, Black Beans, Field
Peas, Mushrooms, Onions, Olive Oil, Nutritional Yeasts and Spices.
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Why Beef instead of Mutton?
Many historians confirm that the early dominant
livestock in the Scottish Highlands were the unique shaggy Highland cattle
that date back to the 6th century, and history is full of accounts of Scottish
drovers driving their herds of cattle southward into England to market.
Sheep became the more dominant livestock during the 18th century Highland
Clearances. So both are correct for authentic haggis.
Serving Suggestions
We recommend the traditional combination of
haggis with "neeps and tatties" -- that is, turnips and potatoes.
(The Scottish turnip translates to a rutabaga in America and to a "swede"
in England). These three complement each other in a magical sort
of way. Served with a hearty brown bread and a good dark ale, Haggis,
Neeps and Tatties becomes a feast fit for a king!
A Royal Suggestion
Add one ounce of full-bodied single malt whisky
(Islay Malts are best for this) to 4 oz. of heavy whipping cream.
Use as a sauce over the haggis.
Also Try . . .
Haggis as an accompaniment to scrambled eggs
or as a savory spread on toast. Many B&Bs and hotels in Scotland
feature haggis with breakfast. |
Special Bulk Offer:
buy a whole case of 24
for $190.00
and receive a free
"Got Haggis?" t-shirt!
|
The Scottish Tartans
Museum