Haslet

'''Haslet''' or "acelet" is a pork meatloaf with herbs, originally from Lincolnshire. The British English word is derived from the Old French {{lang|fro|hastilles}} meaning ''entrails''. In Lincolnshire, haslet (pronounced '/ˈhæslɪt/' locally) is typically made from stale white bread, minced pork, sage, salt and black pepper.<ref>{{Cite web|url=https://www.food.com/recipe/haslet-ground-pork-and-sage-meatloaf-72705|title=Haslet (Ground Pork and Sage Meatloaf) Recipe|website=Food.com|access-date=5 July 2023}}</ref> It is of a fine, dense texture and can be thinly sliced, typically served cold with pickles and salad, or as a sandwich filling. In England, it is sold primarily by butchers and in markets and occasionally sold on a delicatessen counter. It is often made in-house by traditional butchers as a way of utilising scraps, minimising waste and increasing profits. As such, recipes may be personalised and with regional variation.

Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions.<ref name=rootsweb>{{Cite web|url=http://sites.rootsweb.com/~englin/foods.htm|title=England GenWeb Project - Lincolnshire, Foods|website=Sites.rootsweb.com|access-date=5 July 2023}}</ref><ref>{{cite web|title=Great British Kitchen|url=http://greatbritishkitchen.co.uk/the-gbk-cookbook/regional-cooking/lincolnshire|website=Greatbritishkitchen.co.uk|access-date=25 May 2011}}</ref>

In North American English, "haslet" refers to the "edible viscera of a butchered animal".<ref>''Webster's Third New International Dictionary'' (unabridged), Volume 2, Page 1037, Edition 1961, Editor in Chief Philip Babcock Gove, published Springfield, Mass & London, England by G. & C. Merriam Co. and G. Bell & Sons Ltd.</ref>

==References== {{Reflist}}

Category:English cuisine Category:Lunch meat Category:Lincolnshire cuisine Category:British pork dishes