The argument for Haggis and Venison at that?
Nose-to-tail consumption of animals is nothing new. But in current times, where many are reconsidering the ethics and health impacts of the food they eat, we believe haggis is a really viable consideration. Environmentally, consuming more than just the prime cuts of the beast can only be a good thing as it requires less beasts and therefore less land used. Health wise, the deer used to make the haggis roam completely free in the Scottish Highlands – free from any man-made feeds and medications that could potentially enter the meat. And finally ethically, this one is always decisive we know, but if someone is going to eat meat, we would argue that killing an animal with a clean gun shot in its natural environment rather than transporting them to a slaughterhouse is far preferred.
Our Venison Haggis is made with 100% Wild Highland Venison (including offal) along with the traditional blends of oatmeal, spices and onions. Nothing more. The haggis is made by our preferred haggis supplier, Munros of Dingwall, back in the Highlands.
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