Oh yes - definitely farmed - you can tell by the clear skin and metal tags, the wild ones have an opaque skin, (often tied with string) probably due to being outside the year round.

They seem to appear as soon as the weather turns cold, perhaps they reach weights of over one pound at the end off Summer, that seems to be the required minimum - thought it might be that it is the same time of year as the students return to the many colleges/universities in the area and as a cheap and nourishing dish which can be cooked in the microwave or frying pan there is a ready market for them.

Oddly enough, since eating the haggis my cold is in retreat and although not gone completely it is scarcely noticeable.

I don't think I'd ever embark on producing my own haggis, not when they are available from the chill counter of the supermarkets and can be taken home and frozen.

They do need time to defrost, though. Being so solid even a little one requires 24 hours in the fridge to melt.

We do get good crabs in the cold months - now I am wondering if haggis would be a good dish to serve after crab.

Haggis definitely requires at the very least potato to eat with it, otherwise the peppery taste can be overpowering. Some people like a good thick gravy with it, some like an onion gravy, others go for something more like beef broth than gravy.

Now I'm hungry!!

Anne the Pleater :ootd: