haslet

{{Short description|British pork product}}

{{Other uses}}

{{moresources|date=May 2016}}

Haslet 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.{{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}} It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is occasionally sold on a delicatessen counter.{{cn|date=May 2016}}

Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions.{{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}}{{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}}

In North American English, "haslet" refers to the "edible viscera of a butchered animal".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.