O Glorious Day!

US to lift 21-year ban on haggis:
Smuggled and bootlegged, it has been the cause of transatlantic tensions for more than two decades. But after 21 years in exile, the haggis is to be allowed back into the United States.

The "great chieftan o' the puddin-race" was one of earliest casualties of the BSE crisis of the 1980s-90s, banned on health grounds by the US authorities in 1989 because they feared its main ingredient ‑ minced sheep offal ‑ could prove lethal.

Some refined foodies might insist it always has been and always will be: in the words of Robert Burns, in his Ode to a Haggis, looking "down wi' sneering, scornfu' view on sic a dinner". But now, as millions of Scots around the world prepare to celebrate Burns's legacy tonight with an elaborate, whisky-fuelled pageant to a boiled bag of sheep innards, oatmeal, suet and pepper, its reputation has been restored, on health grounds at least.

Don't let anyone tell you different: Haggis may sound horrible, but (if you are a meat-eater), it is absolutely scrumptuous! Of course, it has to be prepared correctly, which, in my experience, means prepared by a Scottish butcher in fookin' Scotland. Hence my joy that the US will allow importation again.

Iain, who has not had a single wee bite o' the sneering, scornfu' stuff since he set foot in America eight years ago, will almost certainly put on his ghillies and break into a Highland Dance to celebrate.

Or not. There's a distinct possibility he will merely say, "Fank fook!"

Especially as this means Scotch Pie cannot be long behind...

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