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A haggis is not just for January and the Bard. Slow cooked, a Fruit Pig Haggis is rich and much meatier than many of the more commercial varieties…..bootiful!

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 (chubbs (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!

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 for all you need to know for your Burns Night.

  • Cooked lamb lungs and hearts (46%)
  • beef suet (13%)
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Owing to increased distribution costs and being unable to guarantee the products condition on arrival, we cannot accept orders from overseas, Northern Ireland and Scottish highlands. Please enquire with the office prior to placing an order if there are any questions.


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Cooked lamb lungs and hearts (46%), beef suet (13%), oats, barley, onions, salt and spices.

Nutritional Facts
Energy 938kJ
Fat 16g
Carbs 10g
Protein 10g
Salt 1.4g
Allergen Advice

Product Contains : Oaks, Barley