Gelée

Croatia

Dželadija or hladetina is a typical meat dish originating from the Croatian region of Lika. Pork parts such as legs, ears, tail, skin, and head are covered with cold water, then placed over a low fire. When the water starts to boil, the surface foam is removed, while seasonings such as salt and pepper are added to the pot. The pot is covered and the meat is left to cook slowly, from 3 to 4 hours. When the meat begins to separate from the bones, the soup is transferred to another pot while the bones are removed from the meat, skins, and cartilage. A bit later, the soup is once again combined with meat, skins, and cartilage, and the concoction is left to cool and develop a jelly-like consistency. Dželadija is always served cold, preferably with thick slices of bread or baked Lika potatoes on the side. In the past, this was a popular poor man&rsquo;s meal, but nowadays it is rarely consumed.

Dželadija

United States

Jellied moose nose is a traditional delicacy originating from northern Canada and Alaska. Similar to European head cheese, jellied moose nose is made with a combination of boiled and sliced moose nose meat (dark meat around the bones and white meat from the bulb of the nose), garlic, onions, salt, pepper, vinegar, and spices such as cloves, mustard seeds, cinnamon, or allspice. Meat from moose's ears and lips is also sometimes added to the simmered mixture. Once it cools down, the pieces of meat are layered in a pan, covered with the broth, and placed in the fridge to chill and solidify. Once solidified, the jelly is typically served as a loaf and cut into slices before it's enjoyed. The texture is chewy and tender or gelatinous, depending on which part of the jelly is eaten, while the flavor is similar to corned beef. The dish is usually made at home or found at potlatch feasts of indigenous communities in the area.

Jellied moose nose

Mujuji is a traditional dish consisting of jellied pork offal such as tails, ears, and feet. The offal is combined with vinegar, vegetables, and spices such as onions, carrots, garlic, allspice, cinnamon, bay leaves, and peppercorns. This dish can be served hot or cold, and the Georgians like to serve it with a layer of chilled fat on top.

Mujuji

Piftie, more commonly called răcitură in the north of the country, is a traditional meat aspic made with meat parts, usually pork or chicken, boiled along with chopped vegetables, garlic, and bay leaves. Chunks of cooked meat parts, diced boiled carrots, minced garlic, and (optionally) chopped parsley are placed in a mold or a deep bowl, then topped with meat broth. The garlicky dish is then refrigerated and allowed to congeal, developing a gelatinous consistency. In Romania, this dish is typically prepared during the winter season and it is traditionally served as an appetizer on holidays such as Christmas, New Year's Eve, and Easter. This dish is also consumed in Moldova and Macedonia, called răcitură and piftija or pacha, respectively.

Piftie

Le Thịt đ&ocirc;ng est une version vietnamienne de l'aspic. Le plat est préparé en faisant bouillir lentement de la viande de porc et divers morceaux de porc tels que des pieds et des jarrets, ainsi que de la peau de porc, des carottes, des champignons et différentes épices. Une fois cuit, le mélange est laissé reposer jusqu'à ce qu'il atteigne sa texture gélifiée typique. Ce plat est généralement associé au nord du Vietnam et est souvent dégusté lors du Nouvel An vietnamien. Il est préférable de le servir avec des oignons marinés et un bol de riz à côté.

Le thé

Italy

Zuzzu or pork jelly is a traditional dish originating from Sicily, and it can be found on festive home tables and in local butcher shops. In order to prepare the dish, parts of pig such as tongue, rind, ears, tail, feet, and head are boiled in water for a few hours with bay leaves and salt. The meat is then boned and the broth is simmered for a bit more with the addition of lemon juice or vinegar before it's poured over the meat and seasoned with peppercorns and cloves. The mixture is then left to rest and set overnight in the fridge, and the final result is a typical Christmas delicacy that's removed from the mold just before serving.