Haslet

In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French hastilles meaning entrails. In Lincolnshire, haslet (pronounced 'hacelet' 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.

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

Haslet (in North American English) 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.

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