The Wardman Wire

The future of haggis is under threat due to a warmer climate which is encouraging growth of lung worm in Scottish sheep, which are key ingredients of haggis.

The BBC Farming Today Programme has an interview with Sandy Clark, a vet in Thurso, and also with Joe Findlay, a Champion Haggis Maker from Findlay’s Butcher in Edinburgh.

Sheep Lung Parasites

The warmer weather is allowing the parasite to survive over the winter more effectively. The outbreak of the parasite is also due to a smaller percentage of sheep being inoculated - more farmers are taking the trouble to check whether the treatment is actually needed. Normally that would be a good thing, but in this case it means that eradication is less thorough.

Here is the item (about 6 minutes):

Haggis is a Growth Industry

There are some interesting back stories here.

During the programme Joe Findlay reported that he sells 2-3 tons of haggis at the Good Food Show in Birmingham into the English Market in 5 days, and the same amount again when Burns Night comes round. Burns Night is now widely celebrated outside Scotland.

(Photo: Macsween Haggis, Edinburgh)

Further, a significant percentage of the sheep’s lungs made into haggis are imported from both England and Ireland.

Wrapping Up

I can see Haggis becoming the next great Scottish Export. In a few years time it will the “The End of Port and Stilton”, in favour of “Scotch Whisky and Haggis”.

Somebody will probably tell me it has already happened.