Rejoicing in Scotland's North American Colony - Haggis Exports to Nova Scotia Resume

The following is an excerpt from the momentous announcemnt by the Scottish Governmnet ( Full text linked below):

Scotland will start exporting haggis to Canada for the first time in almost 50 years, after Macsween of Edinburgh developed  a new recipe that meets Canadian regulations. It follows the lifting of the Canadian ban on red meat imports from Europe in 2015.

Attending an event in Toronto to showcase Scotland’s food and drink produce to Canadian buyers, Economy Secretary Keith Brown welcomed the news. He said:“Haggis is known the world over for being a truly iconic symbol of Scotland.“It’s great news that Macsween have been able to develop a haggis recipe for export to Canada. After waiting 46 years I’m sure there will be many Canadians and ex-pat Scots looking forward to having Scotland’s national dish at the centre of their table at the next Burns’ supper.

“This development is an indication of the increasing interest in, and love of, Scottish food and drink produce in North America. As a Government, we have supported Macsween to grow their business and will continue to support Scottish companies in unlocking the significant opportunities to be found in this fast-growing market.”

James Macsween, Managing Director of Macsween of Edinburgh, said: “We at Macsween are absolutely delighted to be the first Scottish haggis sold in Canada in 46 years! “Finally, Canadians and the ex-pat community within Canada will be able to enjoy the UK’s no.1 haggis brand, loved for its’ award-winning taste and texture.  This is a huge milestone for Macsween to be expanding internationally and leading the way in an increasingly competitive market. 

“My grandfather, Charlie, would be very proud to see how far we’ve come from his original butcher’s shop in Bruntsfield, which he opened back in 1953.” Food and drink exports to Canada are now worth more than £94 million, with latest reports from Scottish companies suggesting that food exports have increased by 37% over the last year.


Since the red meat ban was lifted, Scottish companies have been working to produce a haggis recipe that meets Canadian regulations. The import ban on offal remains in place.

Macsween of Edinburgh have benefited from a range of Scottish Government support to help with their growth ambitions, including Food Processing & Marketing Cooperation Grant funding and specific supply chain and logistical advice on accessing the Canadian market through the Market Driven Supply Chain project.

Haggis With Neeps and Tatties (From Transceltic Recipes)

The origins of haggis date back thousands of years. The edible offals are chopped and mixed with cereals and herbs and cooked in the stomach. The Scandinavians have similar dishes names 'hoggva' in Iceland and 'hugga' in Sweden and points to the link between Scottish and Scandinavian culture which was particularly strong in the ninth to the fifteenth centuries.

The making of haggis is best left to the experts. A good quality haggis should be bought and there are many good quality products made with lamb, beef, onion, oatmeal, pepper and spices. There is also a range of good quality vegetarian haggis available.


  •     1.5kg (3.5lb) haggis
  •     600g (1.4lb) of peeled and chopped turnips
  •     600g (1.4lb) or peeled and chopped potatoes
  •     About 5 teaspoon full of butter and the same amount of milk
  •     Ground pepper and salt
  •     Nutmeg can be added


Place the haggis in a large covered pan of cold water. Bring to the boil and then simmer for about 60 minutes.


Place in a lidded pan of salted cold water. Bring to the boil and then simmer for about twenty minutes. Drain and add butter and milk and then mash with a little nutmeg.


Place in a lidded pan of salted cold water. Bring to the boil and then simmer for about twenty minutes. Drain and then add butter and milk and mash.

Photograph of a Haggis being cut open witha Skean Dhu..

Image Courtesy of the Scottish Herald



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