Macsween (butcher)

[3][4] Their eldest son John Macsween took over and expanded the business with his wife Kate after Charlie died in 1975.

In 2017, Macsween became the first Scottish haggis manufacturer to export to Canada after developing a new recipe that met Canadian regulations, using lamb heart instead of lung.

[7] Macsweens is also popular in Singapore, the Middle East and Asia, United Arab Emirates and Taiwan.

Haggis variations produced by Macsween include wild boar, venison, gluten-free and Three Birds.

[12] Jo Macsween has published recipe books to encourage and support people to use haggis as an ingredient in a range of ways.