Vintage Meat Jelly (Aspic)
Prep:10 m
Cook:3 h
Total:3 h 10 m
Cuisine:Eastern European
Course:Main course Lunch Dinner Appetizer

Vintage Meat Jelly (Aspic)



On my way to a meeting one day, I was wearing my standard all-black uniform: a black blazer, coat, and trousers. The only thing that was different that day was that in my black handbag, instead of the usual pink laptop, I had some pink pig hoofs, aka, pettitoes. It did indeed feel funny going to a meeting with such bag content. However, it got much more amusing when I found out what the meeting was for: I got an offer to write about various bizarre foods.

Exactly like the one I was going to make that day for a Christmas party. Meat jelly. Not the kind of Lithuanian moms and grannies make, but the vintage, American one, called aspic. Google “70 aspic”, you won’t be disappointed.

I wanted a traditional flavor mixed with the awful aesthetic of peas, meat, crab sticks, and olives. And put an egg on it, so it works for breakfast, too.

I enjoy all the so-called icky ingredients, and I’m currently crazy about all things collagen – creams, Japanese food supplements, and, of course, bone broth. So the time came for the new (?), collagen-filled superfood: pig pettitoes. Some say that this trend is a fad, but to me, mushes full of collagen work like a placebo, and I like the taste, too. And it’s cheap!

By the way: those that like their aspic quite sturdy will surely not enjoy my super mild masterpiece that melts in your mouth.


  • 2 pig pettitoes;
  • meat of choice (I used pork);
  • 1 medium-sized parsley root;
  • 1 large carrot;
  • 1 large onion;
  • 2 cloves of garlic;
  • 2 bay leaves;
  • 4 black peppers (not crushed, whole);
  • pinch of salt

Ingredients to improve the aesthetics of the aspic:

  • cooked sausage;
  • frozen peas;
  • boiled egg;
  • crab sticks;
  • olives (I chose green ones stuffed with bell pepper purely based on color);
  • canned corn;
  • celery;
  • pickled jelapeños


  1. Boil the pettitoes and meat for 3 hours on medium heat, constantly removing the foam.
  2. After two hours, add the rest of the ingredients (except those used for aesthetics).
  3. Add all your aesthetically-pleasing ingredients to the bottom of the bowl, then goes the meat.
  4. Cover everything with broth and keep refrigerated until it sets (overnight is the best).

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