At the Caledonian Kitchen we use only the freshest ingredients available to make our haggis. The secret to the superb quality of our haggis is the meticulous attention we give to both cooking methods and choice of ingredients, such as our use of authentic heirloom Highland beef from a championship herd, quality cuts of Lamb, and Choice Sirloin Beef and Beef Liver. Caledonian Kitchen Haggis is made with all those things that others don't take the time to bother with. Due to USDA regulations, we omit ALL lung meat. Our recipes are, of course, a big secret that is buried in an empty bottle of 25-year-old Macallan Single Malt out in the backyard. The ingredients include the finest pin oats and spices available gently cooked over a long period of time to deliver the proper consistency and blend of flavours. The finished product is packaged under the strictest standard of quality and freshness under USDA inspection at Werling and Sons cannery in Burkettsville, Ohio.
Caledonian Kitchen Highland Beef Haggis Ingredients: Highland Beef, Hydrated
Pin Oats, Water, Refined Beef Suet, Liver, Spices and Onions. See our FAQ
page for a complete nutrional analysis. Caledonian Kitchen Sirloin Beef Haggis Ingredients: Sirloin Beef, Hydrated Pin Oats, Water, Refined Beef Suet, Beef Liver, Onions, and Spices
See our FAQ
page for a complete nutrional analysis. Caledonian Kitchen Lamb Haggis Ingredients: Lamb, Hydrated Pin Oats, Water, Refined Beef Suet, Beef Liver, Onions, and Spices
See our FAQ
page for a complete nutrional analysis. Caledonian Kitchen Vegetarian Haggis Ingredients: Water, Pin Oats, Textured Vegetable Protein, Crushed Pecans, Canola Oil, Vegetable margarine, Black Beans, Field Peas, Mushrooms, Onions, Olive Oil, Nutritional Yeast and Spices. See our FAQ
page for a complete nutrional analysis.
Why Beef in Addition to Mutton?
 That
is an often-asked question. "Despite the association of haggis with sheep,
it is a dish that can be made from other animals." writes Clarissa Dickson
Wright in her book The Haggis: A Little History . Scottish variations
include beef, pork, venison and vegetarian. 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 and both are now available from The Caledonian Kitchen.
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