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For other uses, see Haslet (disambiguation).

In North American English Haslet refers to the heart, lungs, liver, stomach, and other edible viscera of an animal, usually a hog.[1] In the U.S. South, these entrails are traditionally removed in one piece at hog-killing time and given to the poor.

In English, Haslet, (also spelled 'Acelet'), refers to a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French hastilles meaning entrails.[2]

In Lincolnshire, haslet (pronounced hayzleht locally) is typically made from stale white bread, ground pork, sage, salt and black pepper.[3] It is typically served cold with pickles and salad, or as a sandwich filling.[citation needed] In England, it is commonly sold on a delicatessen counter.

Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions.[4][5]


  1. ^ 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.
  2. ^ Oxford English Dictionary
  3. ^ "Food.com". Haslet. Scripps Networks. Retrieved 25 May 2011. 
  4. ^ Rootsweb
  5. ^ "Great British Kitchen". Lincolnshire. The British Food Trust. Retrieved 25 May 2011. 


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