Haggis, the traditional Scottish dish made from sheep’s heart, liver, and lungs encased in a casing of sheep’s stomach fat, has become an unlikely culinary sensation. While banned for decades in the United States, haggis now finds itself embraced by a growing number of upscale restaurants across the country. This unexpected shift highlights the evolving food trends and cultural exchange that continue to shape global gastronomy. Whether you find it a delicacy or an abomination, the story of haggis is one of culinary intrigue and cultural heritage, offering a fascinating glimpse into the world’s diverse culinary experiences.
The Curious Case of Haggis: From Offal to Fine Dining
