HAGGIS

No Scottish foodie guide would be complete without an ode to the humble haggis!  Scotland's iconic national dish is a nod to humbler times, when eating every part of an animal, literally 'nose to tail', was a necessity. Today's Haggis typically consists of sheep's heart, liver and lungs, suet, onions and oatmeal, this  mixture is spiced liberally with black pepper While cuts of meat could be salted or dried, the internal organs, or offal were more difficult to preserve. 

There is a great rift between a quality butcher made Haggis and some of the generic tinned offerings which may bear more resemblance to something you'd feed your four-legged friend than a beloved Scottish delicacy!  If you're going to do it, do it right, Wee Munch is here to hold your hand through your Scottish food experience!