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Family-run butchers creates 'Ultimate Haggis' for Asda stores in Scotland

January 23, 2020 01:49pm
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Weighing in at a hefty 900 grams the "Ultimate Haggis" produced by Falkirk-based family butcher Malcolm Allan has arrived in our stores across Scotland in time for the Burns Night celebrations.

Family-run butchers create "Ultimate Haggis" for Asda stores in Scotland
Section leader Heather Ward, Gordon Allan, director at Malcolm Allan and Heather Turnbull, regional buying manager for Asda Scotland<br>

To develop the ‘Ultimate Haggis’, Malcom Allan invested in research and taste panels with Queen Margaret University in Edinburgh to ensure the recipe really was the best. A broad selection of different haggis was tasted and after numerous sessions, the recipe was adapted to become what it is today. The size of haggis is called a ‘chieftain’ and is bigger than the standard product, making it the ultimate haggis in every way.

Gordon Allan, director of Malcolm Allan, said: “Everyone has different opinions on what the ultimate haggis should taste like, so we challenged ourselves to find out once and for all – and then create it for the retail market. We really invested in the process and we’re confident we have created the ultimate haggis!".

Heather Turnbull, of Asda, said: “We’ve a great working relationship with Malcolm Allan and the addition to our shelves of the Ultimate Haggis is something really special for our Scottish stores. Malcolm Allan has brought an innovative and exclusive product to Asda shoppers, which stays true to the traditional Scottish cooking method, meaning our customers can celebrate Burns Night with a great product at a great price.

“As well as the Ultimate Haggis we also have a range of products which have been produced by Scottish suppliers and are perfect for Burns Night. With sausages and olives from We Hae Meat, Haggis truffles from Simon Howie Butchers and the McIntosh Burns Box which includes an individually wrapped haggis, tatties, neeps and whisky sauce that consumers can serve according to their individual preferences, there is something to suit the taste buds of every customer.”

Malcolm Allan has manufactured quality Scottish meat products since 1954, when it opened a family butcher shop in Bonnybridge. Whilst the company has grown in size and now employs 180 people, it remains a traditional Scottish family butchers’ business, with Malcolm's sons and grandsons all involved in the company on a day-to-day basis.

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