Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

haslet (or harslet) was defined by Dr Johnson in 1755 as ‘heart, liver, and lights of a hog, with the windpipe and part of the throat to it’. Nowadays, the term refers to a dish which is associated with the Midlands and north of England. This usually takes the form of a meat loaf made from offal, usually from a pig, which has been chopped finely, placed in an oven dish of loaf form, preferably covered with a piece of flead (kidney fat) or caul fat, and baked.