It was a most unusual cultural revelation.
I’ve written recently about my delightful trip to Scotland. And the single most striking cultural insight I got there came from… menus.
My delightful wife and I ran and hiked the Speyside Way trail along with two very close friends. All that exercise means we didn’t skip many meals.
And after looking menus morning, noon, and night for over a week, I was struck by the pervasiveness of that uniquely Scottish dish – haggis.
Critical: On September 26, we’re releasing the CRAZIEST presentation ever (new recruit shares his UNDEFEATED strategy)
If you’re not familiar with this culinary oddity, let’s turn to Encyclopedia Britannica for a definition:
Haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep’s stomach and boiled.
Whether you found that description gut wrenching or mouth watering (I’m guessing more the former than the latter…) I believe that this is the most ubiquitous main dish of any culture I’ve visited.
The Scots love them some haggis. They eat for breakfast, lunch and dinner. And that’s no exaggeration. Here is a fact – haggis was on every menu for every meal we ate in Scotland. From the fanciest five-star restaurant to breakfast at the tiny B&B, there was haggis.
Let me pause to say that I’d be very interested in your regional eating experience. Tell me in the comments about any foods you’ve seen at every meal or on every menu – especially main courses!
But back to the haggis. I’ll write about whether I tried it (and whether I actually hurled it) in an upcoming article. For today, there is a great reason I’m writing about organ meats wrapped in a sheep’s stomach: This quintessential “consumer staple” of Scotland connects directly to a big change happening in the markets right now. Let’s see how.