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Aspic - traditional meat jelly

Aspic is a cold dish made from meat or fish stock that solidifies into a clear jelly when cooled. The base is a quality stock rich in collagen and natural gelatin. Meat, sliced vegetables, and hard-boiled eggs are placed in molds and covered with stock. Aspic is a traditional festive dish in Central European cuisine, popular during Christmas and Easter.

Aspic - traditional meat jelly
  • The name aspic comes from French and has roots in medieval cuisine.
  • Quality aspic sets naturally thanks to collagen from bones and joints without added gelatin.
  • In Central Europe, aspic is a traditional Christmas and Easter dish.
  • Aspic is most commonly made from pig trotters, tongue, or chicken.
Cold Kitchen RecipesGrandma's RecipesRetro Recipes

Nutritional values (100 g of product contains)

Energy
335 kcal
17 %
Proteins
86 g
171 %
Fats
100 mg
< 1 %
Carbohydrates
0 g
0 %
Fiber
0 g
0 %
Salt
490 mg
8 %
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