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 Highland beef from a championship herd. Our recipe is, of course, a secret that is buried in an empty bottle of 18-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 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 instead of 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.

As we continue to grow, we will introduce a new Caledonian Kitchen Lamb Haggis in Spring 2006!