The meat used to make Isle of Mull Haggis comes directly from the islands only slaughterhouse. The slaughterhouse sees many breeds native to the islands such as Hebridean sheep and Highland cattle. We use mostly the pluck (hearts, lungs, liver) from sheep but sometimes we also use beef pluck. The suet used to make the haggis also comes from the slaughterhouse. The oats, both pinhead and medium ground and some of the spices are organic. We sometimes use a natural casing, the ox-bung to make the haggis but mostly they are artificial.