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The Wee Haggis - Frozen

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was £4.95

1 x 150g

Serves 1


We've developed the Wee Haggis for those who want to enjoy a small amount of haggis at any time of day. The haggis itself is made up of 'sheep's pluck', this is then bound together with good quality pin head oats, and generously spiced and seasoned before encasing into a natural bung, like all good haggis' should be. Slice into good generous rounds and pan fry for an addition to a great British breakfast, or use to make miniature Burns Night canapes topped with smashed swede.

The Wee Haggis may be dispatched with a metal clip on one end, to fasten the haggis. Remove the clip after reheating and not before.

This product is frozen and will defrost whilst in transit to you. Ensure this product is thoroughly defrosted before cooking. We strongly recommend cooking within 24 hours for best quality. This product must not be refrozen.

Shelf life: minimum 3 days.

Lamb plucks (165g for every 100g finished product incl. hearts, liver and lights). beef fat, lamb stock. Oatmeal (gluten), onions, salt, spices: (allspice, nutmeg, white pepper, onion powder)). beef casing, antioxidant: (sea buckthorn). Metal used to hold haggis together.

For allergens, including cereals containing gluten, see ingredients in bold.

Made in an environment where mustard, milk and oats (gluten) may be used.

Free Range
Grass Fed
Previously Frozen

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Your delivery will arrive in a special Stay-Chilled insulated box, which will stay cold for up to 72 hours.

All our meat is fresh so it can be popped in the freezer if you don't need to use it straight away

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Customer reviews

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We are Online Butcher of the Year 2020, and our team has been recognised for their achievements on numerous occasions, scooping various national food, butchery, and business awards for our better meat. We try to be modest, but F&Co’s team of master butchers, smallholding farmers & Michelin Starred chef really are amazing, working for the pride in their craft.

Winner - Best Online Business - Meat management industry awards 2019
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