Part of a series of articles highlighting our heritage of traditional, British regional Charcuterie recipes commissioned by WESCHENFELDER…
Part of a series of articles highlighting our heritage of traditional, British regional Charcuterie recipes commissioned by WESCHENFELDER…
Written & Cooked by Thom Eagle.
This recipe is simple enough to make but might require a little groundwork with your butcher to get the necessary ingredients. If you can’t get any caul fat you could wrap the Haslet in streaky bacon instead, as with a classic terrine.
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