Massachusetts has become the first U.S. state to legalize haggis, reversing a decades-old ban on the traditional Scottish dish. The change follows advocacy efforts by members of the Tartan Army, a group of Scottish football supporters, who initiated a petition during their visit to Boston for the opening matches of the World Cup.

The ban on haggis dates back to 1971, when federal food regulations prohibited the import and sale of the dish due to its inclusion of sheep’s lungs, which are banned as food ingredients by the U.S. Department of Agriculture. Despite the longstanding restriction, campaigners sought to overturn the ban in Massachusetts, highlighting the cultural significance of haggis to Scots worldwide.

Governor Maura Healey formally lifted the prohibition through an executive order, signed in a ceremony that included Scottish podcaster David McIntosh. Healey acknowledged the move on social media, stating, “We just made haggis legal in Massachusetts.” The initiative gained momentum with support from figures such as Scottish butcher Simon Howie, who launched a petition titled “Make Haggis Legal Again” to further promote the cause.

The legalization permits the production and sale of haggis within Massachusetts, marking a symbolic victory for Scottish expatriates and visitors to the state. However, the federal regulation banning lung-containing products remains in effect nationally, meaning haggis containing sheep’s lungs is still prohibited elsewhere in the United States.

Advocates argue that the decision reflects a growing recognition of cultural foods and their place in a diverse culinary landscape. Critics maintain concerns over food safety regulations and the challenges of aligning state and federal standards. For now, Massachusetts stands out as a pioneer in the U.S. for embracing this emblematic Scottish dish.