the heart, liver, lungs, etc. of a pig or other animal, used for food
Origin of hasletMiddle English hastelet ; from Old French ; from haste, meat cooked on a spit ; from Middle Dutch harst, a roast (form and sense influenced, influence by Classical Latin hasta, a spear) ; from Indo-European base an unverified form ker-, to burn from source hearth
The heart, liver, and other edible viscera of an animal, especially hog viscera.
Origin of hasletMiddle English hastelet, from Old French, diminutive of haste, roast meat, spit, perhaps from Latin hasta, spear, or of Germanic origin.
From Old French hastilles (“entrails”).