Offally good Haslet

Traditional Lincolnshire haslet
NOTE: Caul fat or lace fat is the membrane that encases the intestines of pigs, cows or sheep. It melts when cooks keeping the dish moist. As well as haslet it is also used in the preparation of faggots and can be used as a sausage skin. It is quite hard to find these days so, as an alternative, you can prepare this recipe using baking paper to line the tins and grease with a little pork lard.

This meatloaf recipe is a traditional Lincolnshire dish made with pork belly and pigs liver, opinion is divided on proportions but roughly 50/50 is a good place to start. You can substitute the liver for more pork mince if preferred. Herbs and spices are a matter of preference but sage and mixed herbs will be found in most traditional recipes and you can experiment with others to achieve your own personal favourite combination. Nutmeg, allspice, chilli and cayenne pepper all work well.


    Makes two 1lb loaves
    400g pork belly, roughly chopped
    400g pork liver, roughly chopped
    100g stale bread, cubed and soaked in milk
    1 onion, finely chopped
    2 sheets of caul fat (optional)
    1 egg
    1 tsp dried sage, crumbled
    1 tsp dried mixed herbs
    Salt and freshly ground black pepper
    Herbs or spices to taste


    1. Coarsely mince the meat
    2. Squeeze out the bread and add to the meat mixture
    3. Add the other ingredients, season well and mix together
    4. Line 2 1lb loaf tins without the caul fat, split the mixture between the tins and fold over the fat
    5. Bake for about 1 hour at 170c (approx Gas Mark 4)
    6. Cool in the tin then turn out and then refrigerate for a minimum 2 hours
    7. Serve with bread, crackers or salad or cut thick slices for a main course served with potatoes of any kind.