In North American English Haslet refers to the heart, lungs, liver, stomach, and other edible viscera of an animal, usually a hog. In the U.S. South, these entrails are traditionally removed in one piece at hog-killing time and given to the poor.
In Lincolnshire, haslet (pronounced hayzleht locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter.
- 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.
- Oxford English Dictionary
- "Food.com". Haslet. Scripps Networks. Retrieved 25 May 2011.
- "Great British Kitchen". Lincolnshire. The British Food Trust. Retrieved 25 May 2011.
- Haslet at Foods of England
|This meat-related article is a stub. You can help Wikipedia by expanding it.|