Spell it one way, pronounce it another...haslet is a fine, traditional Lincolnshire pork mealoaf produced by many a Brigg butcher down the centuries to this day. When Turner's were still trading in Queen Street, their recipe was a particular favourite of mine.
What turned this topic into suitable fare for Brigg Blog to chew over?
I watched some posh chef on the telly; there was no real hint of Lincolnshire twang in his accent and he didn't pronounce the word correctly, in my view. However, a quick check on the internet reveals his "hazzlet" to be recognised, although less often used than "Hacelet" or "azelet." Perhaps the latter terms are north-of-the-county favourites and the chef's "hazzlet" is for more southerly areas or even outside Lincs where it's produced.
Is it one of those regional delicacies protected by the European Community burghers (not burgers)? If not, should it be? Stories keep cropping up in the press about foodstuffs and various campaigns to ensure they can only carry a certain name if made in that place (eg Melton Mowbray pork pies).
Ken Harrison is welcome to get his teeth into this topic over the weekend and give us the full rundown on such protected produce.
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3 comments:
Haslet is one of those favourites that it may be best not knowing from what it is made.
Black Pudding - Cereal and Pig's Blood
Haggis - sheep's offal - heart, lungs, oatmeal, suet, spices, onion etc
Haslet Meatleaf - Pig's entrails, bread, sage and salt.
Some folks may exclaim, 'Yuke!' and then fry themselves a cheap sauasge butty!
My old mum and dad use to enjoy a boiled pig's trotter after the pub....another favourite was tripe (lining of cows' stomach)-dressed with vinegar and pepper. Yuke!
About 10 years ago I came across, 'The Tripe Shop' in either Sheffield, or nearby Rotherham. Sold nothing else but tripe.
It was stored in galvanised dust-bins and then slopped onto a bench for cutting up into plate-size for serving to customers.
Lincolnshire sausage and haslet have almost the same ingredients - pork (pig entrails are still called pork), breadcrumbs, sage and salt.
If you don't fancy entrail haslet, try this doctored recipe:
1 1/2 lbs Lean minced pork
4 oz Stale bread
Sage
Salt & Pepper
Method of preparation:
Soak 4oz bread and squeeze as dry as possible, add a little fine sage and pepper and salt to taste. Mix with the minced pork and form into semi-oval shape, (like half of Easter Egg)wrap in a piece of muslin, put on a tin and bake in a moderate oven one hour.
(I sure you're clever enough to convert pounds into kilos - use the conversion bit in the Calculator of you mobile phone)
Let me know when you've baked the meatloaf - and Scribs and I will call round for a Haslet sarnie.
(We could end up going to a regular haslet party, Nige - they had better get some beer in - Scribs likes cider - any cheap stuff will do)
Just another thought, Niggle -
if anyone has been left with a gap in a sunny part of their garden - I suggest they plant a sage shrub (Salvia)....it's both practical and ornamental with its magnificient multitudes of blue flowers in the summer. Smells nice as well.
Once establised, it's hardy, but after a time it can become a woody - all I do it to chop off offending branches. It can take it.
In the meantime I could supply the workd and his wife with fresh sage*. and I've always got fresh sage for me sage and onion stuffing at Christmas
*sage, I understand, is the largest of the mint family plants.
I've had a quick look at the technicalities viz EU regs regarding protected footstuffs, Scabs.
It appears that there are 2 up-to-date X 2006 regs protecting specific, regional and tradition food (including wine and such).
Can't remember the proper nomenclature, but essentially they relate to the protection of:
1. Foodstuffs produced in a specific area,
2. Foodstuffs produced in a regional area, and
3. Foodstuffs produced with traditional ingredienys and produced by traditional methods.
These categories are not necessarily exclusive as '1' could also include '3', for example.
The Melton Mobray pie is protected both by its specific area and by its ingredients of chopped uncured pork (rather than mince cured pork) in its pies.
Lincolnshire sausage - 13 butchers presented the EU with as petition in 2004, 2 years before the regs of 2006, to protect the regional and traditional method of the produce - ie Lincs based and uses chopped pork and sage).
But sometimes it can backfire!
'Newcastle Brown Ale' was protected, but the regulation indicated that he beer had to be specific to Newcastle.
Shortly after the protection order was made, the brewery moved to Federation Brewery in Sunderland - the other side of the Tyne.....and subsequently fell foul of heir own protection order.....and had to request the EU to revoke it.
If someone wants to claim haslet as a Lincolnshire regional meatloaf - I assume that they would have to convince the EU that it is essentially produced in Lincolnshire - ie that production has not leaked overemuch into other areas and/or that traditional methods and ingredients are used.
It may be a case similar to Cheddar Cheese - this type of cheese is widely produced in the Uk and even Contenental Europe - but only such cheese pruduced around Cheddar in Somerset can be designated 'West County Cheddar Cheese'
How about applying to the EU to recognise 'Haslet Yellow Belly' as a recognised regional foodstuff?
Wot you think, Niglet?
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