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Haslet or "acelet" is aporkmeatloaf withherbs, originally fromLincolnshire. TheBritish English word is derived from theOld Frenchhastilles meaningentrails. In Lincolnshire, haslet (pronounced '/ˈhæslɪt/' locally) is typically made from stalewhite bread, minced pork,sage,salt andblack pepper.[1] It is of a fine, dense texture and can be thinly sliced, typically served cold withpickles andsalad, or as asandwich filling. In England, it is sold primarily by butchers and in markets and occasionally sold on adelicatessen 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 mincedpotatoes, pigs'liver and onions.[2][3]
In North American English, "haslet" refers to the "edibleviscera of a butchered animal".[4]
