Profile
Welcome to new Scottish Food Guide member Going Native Heritage Meats. Mary Howlett is a heritage meat specialist, seeking out the best from farmers, smallholders and producers who care about the breed and the feed.
Her skills are admirable: from her fabulous freshly irresistible baked pies and sausage rolls, haggis and black pudding, to her expert butchery as she prepares cuts to order.
Native breeds are sustainable, free ranging and flavoursome. They are not ‘developed’ for modern farming systems and are from traditional family farms. Raised predominantly all year on pasture or hefted on the hillside’s natural vegetation, they are not relying on inputs – nature knows best. Slow-growing breeds develop flavour and marbling and you know the meat first led a good high welfare life.
Mary is also a regular at the ever-popular Kelso Market.












