Haggis for Burns Night $19/lb

Our haggis is made with lamb meat, heart, tongue, liver and stock. Beef suet, oats, barley and onions are added and seasoned with cayenne, thyme, allspice, pepper, lemon, salt, and Scotch whisky. We stuff our haggis into two different types of casing - In bung caps, each is approximately 3-4 lbs. In beef middles, each piece is about .75 lb. If you'd like a larger or smaller haggis, call the shop at 510-845-MEAT to place a custom order. 

We collect a deposit for each piece ordered now and you'll pay the remaining balance upon pick up. The listed price is the deposit taken for the haggis.  Haggis will be available for pick up beginning January 21st and any day after that. Please indicate on the checkout page which day you'll pick up your order. 

Want your haggis delivered? Order through Mercato for East bay home delivery.

The haggis comes fully cooked, we have two suggestions for reheating: 

Poaching Method: Place haggis directly from the refrigerator into a pot. Cover with cold water. Bring to a simmer and simmer gently until warmed through. 

Roasting Method for a 3-4 lb haggis: Roasting your haggis will brown and crisp the skin. Bring haggis to room temperature for at least an hour then roast in oven at 300 degrees until warmed through (about 90 minutes).