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Scottish Food Scotland Haggis - is a dish consisting of the heart, lungs, and liver of a sheep, calf, etc. (or sometimes of the tripe and chitterlings), minced with suet and oatmeal, seasoned with salt, pepper, onions, etc., and boiled like a large sausage in the maw of the animal. This is the most traditional of all Scottish dishes, eaten on Burns Night (25th January; the birthday of Scotland's national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year's Eve). It is really a large round sausage; the skin being a sheep's paunch. Scotland has a leading name -in it's smoking salmon. Originally done to cure and preserve the meat, most of the smoking industry today still retains as much traditional character as possible. Scottish salmon smoking is mostly un automated, consisting of small producers filleting, salting, smoking and slicing by hand. There are three methods of preparing salmon for smoking of which only dry salting and brining (immersing the fish in salted water) are done in Scotland.
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