With a price tag of £4,000, the beloved fixture of any Burns Supper has been handcrafted to the Macsween family recipe but with an infusion of rare ingredients which have been sourced from Scotland and the far corners of the globe.
The list includes Highland Wagyu beef, raised on a Perthshire farm where all cattle has its own name; white summer truffle from France, considered ‘diamonds of the kitchen’ by chefs the world over; and black pepper (tellicherry) from India, which can only be grown at a latitude of 2,000-3,000 feet above sea level.
For extra decadence, the 4kg haggis comes with edible 24 carat gold to sprinkle on top and is presented in a handmade wooden cask.
But you won’t be able to pick this in any supermarket, this luxury haggis is available by commission only.
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Macsween’s MD and Director of Innovation, James Macsween, said: “Robert Burns’ famous poem transformed the humble haggis into a world icon and this year we wanted to put a luxury twist on the occasion.
“Good haggis making is an art and we wanted to highlight this. At Macsween, we’re passionate about offering all of our customers only the best high quality, delicious products made to the family recipe.”