Champion Haggis

Since George Cockburn & Son first opened on Mill Street in Dingwall on 12 August 1955, the butcher’s shop has gained a reputation throughout the Highlands for high-quality farmed meat and homemade sausages, pies and black and white puddings. And it has one extra notch on its belt: first ever Champion Haggis Maker! The winning haggis of this national title in 1976 was one made by Jockie McCallum, the owner of the butcher’s shop at that time. His recipe took 18–20 hours from start to finish. The Haggis Championship still takes place every year. There is now a Haggis Hurling Championship as well, which is judged on distance and accuracy but, if a haggis bursts on landing, it is disqualified as all haggis ‘entrants’ are boiled and eaten at the end of the competition.