TONIC WINE FANS, brace yourselves: Buckfast-cured rashers are now a thing. We’ll let that sink in for a moment.

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Scottish butchers Jason and Gary Rendall have been experimenting with Buckfast for quite some time, but only recently turned their attentions to the world’s favourite meat.

Since then, Buckfast-cured bacon has been flying off the shelves.

Speaking to the Scotsman, Jason Rendall said they started with Buckfast-flavoured steak pie, before moving on to sausages, black pudding, and of course, haggis:

The Buckfast products are probably some of the best selling in the shop… We have people of all ages buying the Buckfast products, and people are ordering them online from everywhere in the country, from up in Orkney to down in London.

“Buckfast sweetens the meat and can be used in just about any meat product,” he adds.

“Sweetens the meat.” Oh, we can only imagine. Forget the iPhone, forget Google Glass – this is true invention.

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