In search of the Haggis (Albas Haggisorum)

Loch Garten, Abernethy Forest ©Jim Bain

It is dawn in early April and we are crouched among juniper bushes near Loch Garten Nature Reserve in the Scottish Highlands. Our recording equipment set, we are hoping to catch a glimpse of two baby haggis or 'hagglets' emerging from their sandy burrow for the first time. Now fully furred, they measure about four inches in length and will spend the next three months learning about life with their parents before seeking out individual territories.
It is a rare chance to photograph and record the unique sounds of this incredibly shy animal.

Baby Haggis or 'hagglets'

The wild Haggis is found primarily in the Highland region of Scotland and measures around seven inches long from nose to tail. Both the male and female are a reddish-brown colour with a short bristly coat that enables it to dry out quickly in the damp Scottish environment. Although not confirmed, there have been sightings of Haggis with a white winter coat in the Cairngorm mountain area.

Adult Haggis 

It has a medium sized snout that is surprisingly tough, allowing it to push through thick clumps of heather. Its large ears remain constantly tuned for predators, those being the Common Buzzard and the increasingly rare Scottish Wildcat. The front paws have well developed claws for digging into abandoned rabbit burrows, its favourite choice of home.

Haggis family emerge in Spring. Photo ©David Allan

The Haggis in History

Engraved version of the
Alexander Nasmyth 1787 portrait

The Haggis is now found only in Scotland, but there are several claims that it arrived originally in the 8th century in Viking longships, being farmed and bred as a traditional Scandinavian food source. The name 'haggis' could be derived from the West Germanic 'hakkon', meaning to chop, hack.Possible other sources are the Old Norse 'höggva', to hack, hew. This relates to the traditional methods of preparing a haggis prior to cooking and eating. 

In Scotland, the Haggis is immortalised in the annual Burn's Night celebrations held on the 25th of January. Robert or 'Rabbie' Burns (25 January 1759 – 21 July 1796) is widely regarded as Scotland's national poet  The evening ceremonies culminate in the 'piping in' of the Haggis, cooked and served alongside mashed potatoes (tatties) and mashed turnips (neeps). Burns' poem, Address to a Haggis is then recited in original Scots' dialect. A whisky toast is offered and the feast begins.

"Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye wordy o' a grace As lang's my arm."

Click for Haggis prints & cards

(Quote from Address to a Haggis)

Further links for Robert Burns, Life & Works http://en.wikipedia.org/wiki/Robert_Burns

http://www.robertburns.org

http://www.fairileewilds.com/the-scottish-haggis/