In the early 1900s, Scotland’s oldest bacon cure travelled around the dairying area of Ayrshire in a horse-drawn cart. It was sliced and sold from a fold-down counter at the back of the cart. The evidence is in a historic picture of the Ramsay family’s tradition of curing Ayrshire bacon going back four generations.
Stornoway Black Pudding (marag dubh)
When a 19th century self-sufficient crofting community in the Highlands and Islands killed an animal they shared the task of making sure no part of the animal was wasted. Joints were put into the salt. Bones used for broth. Blood for making the marag dubh: the special treat.
About Catherine Brown
Catherine Brown is a food writer, author, teacher and Fellow of the Society of Antiquaries (Scot.). Noted for her food columns in The Herald (Glasgow) for over two decades, she was also a presenter, with Derek Cooper, of Scotland’s Larder. She can be visited at www.catherinebrownfoodwriter.com.