Traditional Lincolnshire Haslet

Mince fatty pork (shoulder or belly) and optionally some pork liver.

Combine the meat with a large amount of dried sage, finely chopped onions, salt, and plenty of white pepper.

Add breadcrumbs to bind the mixture into a firm texture.

Shape into a large loaf or individual large rounds.

Ideally, wrap the loaf in caul fat (pig's membrane) to retain moisture during baking.

Bake at 180°C for 1 to 1.5 hours until browned on the outside and cooked through.

Allow to cool completely before slicing.

Traditionally served cold in sandwiches or as part of a cold meat platter.