Traditionally pork sausages with a distinctive taste of sage, parsley, and thyme with a firm, chunky texture.
A cakey loaf containing dried fruit such as; currants, raisins and sultanas (no plums!). Served with a mug of tea and a slice of Lincolnshire poacher cheese.
Available for purchase at selected Lincolnshire Co-op stores. Photo courtesy of The Cheese Society.
A type of pork loaf also flavoured with sage. ‘Haslet’ comes from the Old French word hastilles meaning ‘entrails’— honestly, it’s a lot tastier than it sounds!
A cut of pork taken from between the shoulder blades (the chine), salted for up to ten months, stuffed with parsley, and served cold. Each butcher’s recipe is unique and ingredients are often kept secret.
The namesake for a Lincolnshire local, Cote Hill Yellowbelly is matured in its yellow wax which retains the moisture developing a luscious, buttery texture and subtle tang.
From Pin Gin to Coffee Rum and Lincoln Gin, Lincolnshire is the perfect place for a tasty tipple!