www.abc.net.au/rural/telegraph/content/2011/s3286355.htm”>”Food on Friday”. A Lancashire lad who ended up working on his Godfathers pig farm missed the little things in life back home so opened his small goods business in Echuca-Moama. His haggis is described as having complexity of flavour and delicious. Haggis is made from The Pluck, the heart, lungs, liver, trachea, the first organs to be pulled from the animal after slaughtering, minced with onions and oats, suet and spices and put in the all natural casings. Their products are available at many farmers markets among which is the Slow Food Melbourne Farmers Market at Abbotsford Convent.

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