This is an HTML article about haggis, a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with onions, oatmeal, and spices. Here are some key points that can be extracted from the article:
**History of Haggis**
* Haggis was first mentioned in the writings of Sir Walter Scott in 1810.
* It is believed to have originated as a food for sheep herders in Scotland.
**Production and Sales**
* Simon Howie Butchers, a Scottish company, produces around 60% of the world's haggis.
* Haggis retails for around £6 ($7.70) per kilogram in Scotland.
* The company attributes buoyant sales to the increasing consumption of haggis in forms inspired by Scotland's ethnic minorities.
**Fine Dining and Innovative Uses**
* Haggis can be used as a stuffing for poultry and game birds.
* Its spicy intensity makes it suitable for use in fine dining alongside leaner meat like venison.
* Haggis pakora, a popular dish among Scotland's Sikh community, has become a staple in many restaurants.
**Cultural Significance**
* Haggis is an integral part of Scottish identity and culture.
* Many Scots enjoy haggis as a comforting food, often served with mashed potatoes (tatties) and turnips or swede (neeps).
* For some, like 14-year-old Ross O'Cinneide, haggis holds a special place in their hearts due to its warming feeling and purely Scottish origins.
**Global Consumption**
* Scotland accounts for half of global consumption by volume.
* Haggis is also consumed in other countries, including Canada, Australia, and New Zealand.
Overall, the article presents haggis as a beloved and iconic Scottish dish with a rich history, cultural significance, and innovative uses in fine dining and ethnic cuisine.
**History of Haggis**
* Haggis was first mentioned in the writings of Sir Walter Scott in 1810.
* It is believed to have originated as a food for sheep herders in Scotland.
**Production and Sales**
* Simon Howie Butchers, a Scottish company, produces around 60% of the world's haggis.
* Haggis retails for around £6 ($7.70) per kilogram in Scotland.
* The company attributes buoyant sales to the increasing consumption of haggis in forms inspired by Scotland's ethnic minorities.
**Fine Dining and Innovative Uses**
* Haggis can be used as a stuffing for poultry and game birds.
* Its spicy intensity makes it suitable for use in fine dining alongside leaner meat like venison.
* Haggis pakora, a popular dish among Scotland's Sikh community, has become a staple in many restaurants.
**Cultural Significance**
* Haggis is an integral part of Scottish identity and culture.
* Many Scots enjoy haggis as a comforting food, often served with mashed potatoes (tatties) and turnips or swede (neeps).
* For some, like 14-year-old Ross O'Cinneide, haggis holds a special place in their hearts due to its warming feeling and purely Scottish origins.
**Global Consumption**
* Scotland accounts for half of global consumption by volume.
* Haggis is also consumed in other countries, including Canada, Australia, and New Zealand.
Overall, the article presents haggis as a beloved and iconic Scottish dish with a rich history, cultural significance, and innovative uses in fine dining and ethnic cuisine.
i mean, canada & australia are all over the haggis thing but scotland doesn't even make up 50% of the global consumption?! that's wild. maybe it's because we don't really market ourselves or something... or maybe people just love a good sheep liver & onion mix 
anyway, one thing's for sure: haggis is here to stay, whether you're scottish or not 
the way they broke down each section into tiny chunks is genius, makes it so much more digestible 
what really caught my attention though was that fact about Simon Howie Butchers producing 60% of the world's haggis i mean who knew?!?! 
and have you seen those pics of haggis pakora its like a whole different level of flavor 
? Like, it's just sheep's organs mixed with some grains and spices... not exactly the most exciting thing on the menu 
. But I guess if you're a sucker for traditional Scottish food like Ross O'Cinneide here, then more power to ya 
. At least they're acknowledging its cultural significance, which is cool, but let's be real, it's not like it's gonna win any awards at a Michelin star restaurant 
. Still, I'm glad Simon Howie Butchers are killing the haggis game and supplying most of the world's stock 
. Guess you could say they're "sheep-ing" all the competition 
Like, Simon Howie Butchers must be crushing it in the butchery game. 
And £6 per kilogram for Scots seems pretty reasonable - I mean, you can't put a price on national pride, right? 
But what's wild is how popular it is worldwide, especially among ethnic minority groups. Did you know that Scotland accounts for half of global haggis consumption by volume? 
That's a lot of sheep heart and liver flying around the world! 
I've tried it a few times when I visited my friends' places there, it's so delicious! 
? Still, can't deny haggis has its place in Scottish identity and culture... and it does taste pretty good with tatties and neeps 
and always gets excited whenever I bring him treats from the bakery. Anyway, haggis reminds me of that time when I went to Scotland with my family... we had it for the first time at this small restaurant in Edinburgh, and it was actually pretty good! But what really surprised me was how many people there were who weren't Scottish, but still loved eating haggis 
.
. I think the fact that Scotland is trying to attract global consumers by adapting the recipe to fit other ethnic groups' tastes is kinda clever 
. It's like they're saying, "Hey, we may be small, but our cuisine is cool!" 
.
). Maybe we can learn from Scotland's success and other countries could adopt similar strategies to promote their own unique foods? Food for thought, right? 
but seriously i think scotland has some other great foods like shortbread and scones 
and omg the fact that simon howie butchers makes like 60% of the worlds haggis is mind blown 
i mean i knew scotland was good at something but wow! anyway what i really want to know is can we get more info on that pakora thingy its like a staple in scotlands sik community and i wanna try it ASAP 
im not even kidding when i said i wanna try some now 
Anyway, as long as people are still enjoying their neeps and tatties (and maybe even the occasional packet of spicy haggis), I'm all for it 
. And the best part? It's not just for old folks anymore! There r all these new recipes comin out left & right, like haggis pakora and stuff... I'm dyin' to try it all out! 
What I find interesting is how Simon Howie Butchers has adapted to the changing tastes of Scotland's ethnic minorities, incorporating their influences into their products. It shows a great example of cultural exchange and mutual respect 
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. Its not just about being traditional but also experimenting with new flavors. Scotland's got such a rich culture and it's awesome to see food playing a big part of that 
. And Ross's story at 14 is super sweet 
, its amazing how something as simple as a dish can bring people together like that 
i saw a vid of simon howie butchers making it and the chef was like "its all about balance" balance between spicy and savory