Wow. The last day of nose to tail fortnight and my eating along the animal challenge.
How do I feel? Full of meat. I’ve got a craving for cauliflower.
How far along the animal did I get? All the way, baby!
Here is the full nose to tail body part list: pig head, cow foot, pig lung, cow heart, deer kidney, chicken liver, cow stomach, lamb testicle, pig trotter, cow tail, sausages and caul fat.
Haslet seemed a fitting way to end my nose to tail fortnight. Here is what wikipedia says:
In Lincolnshire, haslet (pronounced hayzleht locally), is a meatloaf 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.
Basically it is offal and off-cuts ground up with sage, salt and pepper; the pressed out of it; wrapped in caul fat; then baked. I haven’t tried to make it myself, mostly because Hargreaves of Spalding make the best ones and I try to alway have one in my Leeds-based freezer. It freezes really well and defrosts gently over-night.
I like to eat the end slices by themselves. As well as eating it cold, you can also fry it up and have it warm. A very versatile pork product indeed. The top should be a darker colour (due to the baking). If you look carefully at the picture above, you can see the pattern of the caul fat on the top. The caul keeps the haslet bound together.
In my sandwich on Sunday, I added fresh sage leaves and a few leaves of Jack-by-the-hedge. That made an excellent sandwich.
Don’t buy the stuff from the supermarket deli counter. It is minging. If you do, I’ll play you this Cyndi Lauper clip very early in the morning, so you faint from over-exposure to Shaggy. That’s real threat.
If you’d like to try a proper one, it can be arranged. You can either find a proper Lincolnshire butcher (if he doesn’t rub his hands together, he’s not the real deal) or send me a message and I can be your dealer.
Another Lincolnshire delicacy to try is Stuffed Chine. Shaggy loves it.*
*I imagine he does.