Pork aspic apetizer

Discussion in 'Nose to Tail' started by atomicsmoke, Apr 13, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    A standard winter fare in the old country, pork aspic is made from trotters, tail, ears. No gelatin needed if done right.

    I always prepare a horseradish sauce to serve with it.
  2. Very fun! That must have been a real treat! And I love that gelatin isn't needed! Nice to see! Cheers! - Leah
  3. I've made demiglace of veal before and it was a really long process.  But when I made a soup using pigs feet as the only meat, I obtained the most crystal clear gelatin that I ever got...once the soup was chilled.  And the soup was simmered for just a few hours.  Crystal clear.  And I don't know why the french recipes for aspic that I've seen in the past didn't call for pigs feet.

    Mmmm, and perhaps the addition of sliced green onions and cucumbers.
    Last edited: Apr 15, 2014
  4. moikel

    moikel Master of the Pit OTBS Member

    I think this is really clever cookery . Pigs feet are a great ingredient for all those brawn/aspic style or smoked then put into soups with beans & stuff.

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