Made to our secret family recipe, this traditional haggis has won awards since 1983. Traditionally clapshot (swede and mealy potato cooked together then mashed) would be served with this in Orkney.
Made to the same recipe as the above, these are an ideal accompaniment to steaks or lamb. They are hand-tied and in natural casing.
Ideal for slicing and serving for breakfast, or as part of a mixed grill.
Rated as one of the best black puddings in Scotland by former Masterchef winner and food writer Sue Lawrence. It is also a regular item on the menus of Bob Bob Ricard in Soho and The Don Restaurant, Central London. Our black pudding has also picked up two gold awards at the Craft Butchers Awards.