Good stuff. I've had them all. I make my own haggis after a successful deer or wild hog hunt. I keep their heart, liver, and lungs then use beef suet I get from the store. I buy pig stomach at the store instead of having to clean the one from the wild hog. They always have them in San Antonio for the Mexican customers. Nothing like a Sunday morning breakfast of fried haggis and porridge.

YMOS,
Tony