If you're a haggis virgin and have decided to introduce your taste buds to this Scottish delicacy, this haggis is likely to have you hooked. If on the other hand you've sampled many a haggis and have not yet experienced Findlay's masterful offering, let it be your next purchase. We're raving about it at iLoveMyGrub, but we're not the only ones - Findlay's have featured in Rick Stein's Food Heroes and their haggis made an appearance at the BBC Good Food Show, so it's definitely a meaty treat worth shouting about.
And this is not just any old haggis - Findlay's butchers has been in business since 1974 and garnered so much attention for its produce that the family business ended up moving to larger premises to meet demand. Now rooted in Portobello, Findlay's have been branded the "Scottish Haggis Champions". We wouldn't want to quibble, but we would quite happily eat a little bit more of it - just to make sure, obviously.
The Scottish way to eat haggis is of course with "neeps and tatties" (mashed swede and potatoes for any haggis virgins out there). Set alongside Findlay's proud, meaty fare, the neeps and tatties are a great supporting bit of food stuff. Add some cabbage if you will, and if the daredevil in you wants a little whiskey gravy to finish things off, then so be it.
Findlay's haggis contains no additives and is made purely from sheep pluck (that's the heart, liver and lungs), lamb, oatmeal, onion and a little loving seasoning. Now if, at the mention of liver, heart and lungs you have fallen into a state of mild shock and are currently thinking "I would never let such vital sheep organs pass my mouth" - think instead of the way haggis celebrates as much of the sheep as possible, and then imagine a mouthful of savoury delight, so flavoursome that you can't do anything but lift your fork into position for another wanton mouthful.
If you've now been swayed to try some of this delectable haggis, but have lapsed into another state of mild shock at the thought of cooking it, then fear not - it's easier than heating up a can of beans. Simply take the haggis out of it's outer packaging leaving the skin and clips intact, cover in foil and either bring to the boil in a pan of water, letting it simmer gently for 45 minutes, or pop in the oven in a tray with a little water for 90 minutes at 190 degrees centigrade. Pass me a fork...