The founders of The Caledonian Kitchen fell in love with haggis on a trip to Scotland and realizing that the importation of haggis is banned in the US, set about to create an American haggis. Using quality sirloin beef, instead of lamb, along with liver, oats, vegetables and a special blend of seasonings, the US born and raised haggis was introduced at the Texas Scottish Festival in 2002. Based on consumer accolades, a canned version of their haggis was developed.
Their flagship product, Caledonian Kitchen Haggis with Highland Beef, is crafted using high-quality ingredients, including Highland beef, hydrated pin oats, refined beef suet, liver, spices, and onions.
The company prides itself on maintaining traditional cooking methods and ingredient selection to ensure superb quality. Their haggis has been featured in Saveur Magazine and has competed in Scotland Magazine's haggis competition.
