Culinary historians generally agree that the recipe and methods for making haggis can be traced to the ancient Greeks and Romans. These recipes were likely brought to the British Isles by the Romans and adapted to local ingredients. The earliest Scottish recipes for haggis were printed in the early 15th century. There are also many conflicting theories regarding the naming of haggis.
Ingredients Water, Lamb hearts, Oats, Pork fat, Lamb liver, Pork, Salt, Natural flavors, Dehydrated onion. Free from artificial colors, flavors and preservatives.
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