The "Broadsword" Haggis Stick

Experience a true taste of the North East with the McWilliam’s of Aberdeen Haggis Stick affectionately known at Stack Butchers as the Broadsword. This premium stick of haggis is built for those who take their Scottish traditions seriously. Expertly crafted in the Granite City by the legendary McWilliam’s team, the "Broadsword" is designed for the perfect, uniform slice every single time.

Unlike traditional round bungs, the Broadsword’s long, cylindrical shape makes it the ultimate choice for professional presentation. Whether you are hosting a grand Burns Supper or simply want a perfect circular slice for a morning roll, it delivers the iconic, peppery warmth and rich, oaty texture that has made McWilliam’s a household name for generations.

The Legend of the Broadsword

The Perfect Slicing Stick: The uniform shape ensures every guest gets an identical, perfectly proportioned disc of Scotland’s national dish.

Authentic Aberdeen Recipe: A time-honored blend of ox lung, beef trim, and suet, balanced with toasted pinhead oatmeal for that classic "bite."

Savory & Spiced: Seasoned to perfection with a secret McWilliam’s blend and savoury flavor enhancers to ensure a deep, robust finish.

Versatile & Efficient: The go-to choice for home cooks and chefs alike, offering high-quality results with zero waste.

Product Info & Ingredients

Ingredients: Water, Ox Lung, Oatmeal (Gluten), Beef Trim, Beef Suet, Onions, Salt, Flavour Enhancer E621, Beef.

Allergen Advice: For allergens, see ingredients in bold. Contains Gluten.

Storage Advice: Keep refrigerated below 5°C. 

Freezing: Suitable for home freezing on the day of purchase for up to 12 months.

Cooking Inspiration

The "Broadsword" Medallions: Slice the stick into 2cm thick discs. Pan-fry in a little butter for 3–4 minutes per side until the edges are crispy and the center is steaming.

Haggis & Highland Chicken: Use a slice of the Broadsword to stuff a chicken breast. Wrap in bacon and roast for a decadent "Balmoral" feast.

The Ultimate Morning Roll: Fry a thick slice of the Broadsword and pair it with a fried egg and a splash of brown sauce on a fresh, crusty roll.