A Haggis by any Other Name

* * * WARNING * * *

* * DO NOT READ IF YOU ARE, ARE ABOUT TO, OR JUST, ATE * *

I was reminded this morning that it is Robby Burns Day, and while whisky flows aplenty in the Northeast (particularly Johnny Red), finding a bonny piece of haggis could be a challenge. Or is it ... ?

One of the Northeast’s delicacies is buchada, pleasantly described as a traditional Brazilian dish, composed of heart, lungs, liver, spleen, intestines, and blood of goat wrapped up and cooked in the stomach. Aside from replacing sheep with goat, sounds suspiciously like Haggis to me, minus the spices and other taste equalisers. Goats are one of the Northeast’s most popular animal as they are able to prosper without many amenities (e.g.: water, good quality grass, shade, etc.). While the meat is the most important product, apparently the viscera can be up to 20% of a goat’s total weight. Enter buchada.

According to a study done by a group of Brazilian scientists in the state of Paraiba (just north of Pernambuco) and published in the Brazilian Journal of Microbiology (2006) 37:362-367:

Samples of buchada produced in the different areas of the State of Paraíba, Brazil, presented a high number of aerobic mesophilic bacteria, with values ranging from 5.5 to 6.9 log10 CFU/g. All samples presented total coliforms, and 96.6% presented fecal coliforms [ed. note: 96.6 PERCENT??], with values between 2.3 and 5.0 log10 NMP/g. The occurrence of Staphylococcus aureus was observed in one sample only, at a proportion of 4.0 log10 CFU/g. Salmonella was absent in all samples. [...] Results indicate inadequate hygienic-sanitary practices during slaughter and processing, requiring preventive measures to minimize contamination at the critical points of the process and to guarantee products with longer shelf life and desirable quality standards.

Now there’s a ringing endorsement!

The article also states that while the demand for processed viscera has increased significantly in large Brazilian urban centers, society still presents a negative perception of the edible components not belonging to carcass of small ruminants, associating them to low-quality products.

No kidding! Who would have thunk?

Me thinks that this Burns’ Night will find me with only half a celebration. Bottom’s up!

Future Buchada?