Editing Aspic (section)

==Global variations of aspic==

===Pork jelly<!-- courtesy note per [[WP:RSECT]]: [[Pork jelly]] and [[Piftie]] redirect here -->===
Pork jelly is an aspic made from low-grade cuts of [[pork]], such as [[Pig's trotters|trotters]], that contain a significant proportion of [[connective tissue]].<ref>{{cite web |url=http://cooking.stackexchange.com/questions/14038/why-do-they-put-the-jelly-like-substance-in-pork-pies |title=food preservation - Why do they put the jelly-like substance in pork pies? - Seasoned Advice |publisher=Cooking.stackexchange.com |access-date=2016-01-05 |archive-date=2016-01-08 |archive-url=https://web.archive.org/web/20160108105743/http://cooking.stackexchange.com/questions/14038/why-do-they-put-the-jelly-like-substance-in-pork-pies |url-status=live }}</ref> Pork jelly is a popular [[appetizer]] and, nowadays, is sometimes prepared in a more modern version using lean cuts of pork, with or without pig leftovers (which are substituted with store-bought [[gelatin]]). It is very popular in [[Croatia]], [[Serbia]], [[Poland]], [[Czech Republic]], [[Romania]], [[Moldova]], [[Estonia]], [[Latvia]], [[Lithuania]], [[Slovakia]] (called {{lang|sk|huspenina/studeno}}), [[Hungary]], [[Greece]], and [[Ukraine]]. In [[Russia]], [[Belarus]], [[Georgia (country)|Georgia]] and [[Ukraine]], it is known as {{lang|ru-Latn|kholodets}}, {{lang|ru-Latn|kholodne}} during [[Christmas]] or [[Easter]]. In [[Russia]], {{lang|ru-Latn|kholodets}} is a traditional winter and especially [[Christmas]] and [[Novy God|New Year]]'s dish, which is eaten with {{lang|yi-Latn|[[chrain]]}} (horseradish paste) or [[Mustard (condiment)|mustard]].<ref>{{Cite web|url=https://thatswhatshehad.com/russian-kholodets-recipe/|title=The Weird Wobbly Meat Jello That Is Russian Kholodets {{!}} That's What She Had|website=thatswhatshehad.com|date=17 July 2018|language=en-US|access-date=2018-09-24|archive-date=2018-09-25|archive-url=https://web.archive.org/web/20180925030950/https://thatswhatshehad.com/russian-kholodets-recipe/|url-status=live}}</ref> It is also eaten in [[Vietnam]] ({{lang|vi|thịt nấu đông}}) during [[Lunar New Year]]. The meat in [[pork pie]]s is preserved using pork jelly.[[File:GelatinaDiMaiale.JPG|thumb|Pork jelly]]

==={{lang|sr-Latn|Pihtije}}===
[[File:Pihtije Lettuce Vlasotince Bogojavljenje.JPG|thumb|right|Pihtije on lettuce with eggs]]
[[File:Pihtije Cubes Vlasotince Bogojavljenje.JPG|thumb|right|Pihtije cubes]] {{lang|sr-Latn|Pihtije}} ({{langx|sr|пихтије}}), {{lang|mk-Latn|pivtija}} ({{langx|mk|пивтија}}), {{lang|bg-Latn|pača}} ({{langx|bg|пача}}) is an aspic-like dish, generally made from lamb, chicken or pork meat, such as the head, shank, or hock, made into a semi-consistent gelatinous cake-like form. In some varieties, chicken is used instead of pork. Some recipes also include smoked meat and are well spiced.

{{lang|sr|Pihtije}} is commonly just one component of the traditional meal (or an appetizer), although it can be served as a main dish. It is usually accompanied by cold [[mastika]] or [[rakija]] (grape brandy) and [[turšija]] (pickled tomatoes, peppers, olives, cauliflower, cucumber).

The recipe calls for the meat to be cleaned, washed, and then boiled for a short time, no longer than 10 minutes. Then the water is changed, and vegetables and spices are added. This is cooked until the meat begins to separate from the bones, then the bones are removed, the meat stock is filtered, and the meat and stock are poured into shallow bowls.

Garlic is added as well as thin slices of tomatoes or green peppers (or something similar for decoration). It is left to sit in a cold spot, such as a fridge or outside if the weather is cold enough. It congeals into jelly and can be cut into cubes (it is often said that good {{lang|sr-Latn|pihtijas}} are "cut like glass"). These cubes can be sprinkled with various spices or herbs as desired before serving.

{{lang|sr-Latn|Pihtije}} is usually cut and served in equal sized cubes.

{{lang|sr-Latn|Pihtije}} are frequently used in [[slava (tradition)|slava]]s and other celebratory occasions with [[Serbs]].

{{anchor|Piftie}} <!-- Courtesy note per [[WP:RSECT]]: [[Piftie]] links here -->

===Romanian and Moldovan {{lang|ro|piftie}}===
[[File:Racitura Meat Jelly Moldavian Cuisine.JPG|thumb|Moldovan chicken {{lang|ro|răcitură}}]]
[[Romanian cuisine|Romanian]] and [[Moldovan cuisine|Moldovan]] {{lang|ro|piftie}} is also called {{lang|ro|răcitură}} (plural {{lang|ro|răcituri}}), derived from the [[Romanian language|Romanian]] {{lang|ro|rece}}, meaning cold. {{lang|ro|Piftie}} has a different method of preparation. It is usually made with [[pig's trotter]] (but turkey or chicken meat can also be used), carrots and other vegetables, boiled to make a soup with high gelatin content. The broth containing gelatin is poured over the boiled meat and mashed garlic in bowls, the mixture being then cooled to become a jelly. {{lang|ro|Piftie}} is traditionally served for [[Epiphany (holiday)|Epiphany]]. 

[[File:Kaeng kradang.jpg|thumb|A specialty of [[northern Thailand]], {{lang|th-Latn|kaeng kradang}} is a [[Thai curry]] aspic.]]

===Korea===
{{lang|ko-Latn|[[Jokpyeon]]}} ({{Korean|hangul=족편|labels=no}}) is a dish prepared by boiling beef and pork cuts with high [[collagen]] content such as the head, skin, [[Oxtail|tail]], [[cow's trotters]], or other cuts in water for a long time. The resulting stewing liquid sets to form a jelly-like substance when cooled.<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=484622|title=jokpyeon|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:족편|access-date=29 April 2017}}{{Dead link|date=February 2022 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="AT">{{Cite web|url=http://www.foodinkorea.org/eng_food/tradition/tradition4_1.jsp|title=Kinds of Korean Food|website=Korea Agro-Fisheries Trade Corporation|archive-url=https://web.archive.org/web/20090414053422/http://www.foodinkorea.org/eng_food/tradition/tradition4_1.jsp|archive-date=14 April 2009|access-date=17 May 2008}}</ref>

===Nepal===
Among the [[Newars]] of [[Kathmandu Valley]] in [[Nepal]], buffalo meat jelly, known as {{lang|new-Latn|ta khaa}}, is a major component of the winter festivity gourmet. It is eaten in combination with fish aspic ({{lang|new-Latn|sanyaa khunna}}), which is made from dried fish and [[buffalo meat]] stock, soured, and containing a heavy mix of spices and condiments.{{citation needed|date=October 2020}}

=== Poland ===
In Central, Eastern, and Northern Europe, aspic often takes the form of pork jelly and is popular around the [[Christmas]] and [[Easter]] holidays. In [[Poland]], certain meats, fish and vegetables are set in aspic, creating a dish called {{lang|pl|galareta}}.

===Eastern Europe===
[[File:Holodez s hrenom.JPG|thumb|{{lang|ru-Latn|Kholodets}} with chopped horseradish]]
In [[Belarusian cuisine|Belarusian]], [[Russian cuisine|Russian]], and [[Ukrainian cuisine|Ukrainian]] cuisine, a meat aspic dish is called {{lang|ru-Latn|kholodets}} ({{langx|be|халадзец}} {{IPA|be|xalaˈd͡zʲɛt͡s|}}; {{langx|ru|холодец}} {{IPA|ru|xəlɐˈdʲets|}}; {{langx|uk|холодець}} {{IPA|uk|xoloˈdɛtsʲ||uk-холодець.ogg}}; also written as ''holodetz'' outside these countries) derived from the word {{lang|ru-Latn|kholod}} meaning "cold". In some areas it is called {{lang|ru-Latn|studen'}} ({{lang|ru|студень}}) or {{lang|ru-Latn|studenets}} ({{langx|uk|студенець|translit=studenets}}), derived from a different root with a similar meaning.

The dish is part of winter holiday celebrations such as the traditional Russian [[Novy God|New Year]] (''novy god'') or [[Christmas in Russia|Christmas]] meal. However, modern refrigeration allows for its year-round production, and it is not uncommon to see {{lang|ru-Latn|kholodets}} on a Russian table in summer.

{{lang|ru-Latn|Kholodets}} is usually made by boiling the bones and meat rich in [[collagen]] for about 5–8 hours<ref>Unlike the Japanese [[tonkotsu]] broth, which is cooked at a vigorous rolling boil, producing thick milky-white stock in which fats and collagen are well emulsified, kholodets broth is barely simmered, so the resulting stock is clear and maybe further cleared with egg whites or by filtering.</ref> to produce a thick and fatty broth, with the collagen hydrolizing into the natural [[gelatin]], mixed with salt, pepper, and other spices. The meat is then separated from the bones, minced, recombined with the broth, dressed with the slices of boiled egg and herbs like parsley and cooled until it solidifies into a jelly. {{lang|ru-Latn|Kholodets}} is usually eaten with {{lang|yi-Latn|[[chrain]]}} or [[Mustard (condiment)|mustard]].

===Croatia===
The Croatian version of this dish is called {{lang|hr|hladetina}} ({{lang|hr|hladno}} meaning cold). Variants range from one served in a dish with rather delicate gelatin, to {{lang|hr|tlačenica}} more resembling the German sulze, a kind of [[head cheese]].

===Slovenia===
In [[Slovenia]], aspic is known as {{lang|sl|žolca}} (derived from the [[German language|German]] {{lang|de|sülze}}, meaning [[head cheese]]) or {{lang|sl|tlačenka}} in [[Slovene language|Slovene]]. It is traditionally served at [[Easter]].

===Slovakia===
In Slovakia, Huspenina is a traditional aspic like dish made with ox or pork. Another delicacy is tlacenka. Served all year round, but especially on Easter.

===Denmark===
In [[Denmark]], aspic is called {{lang|da|sky}} and is made from meat juices, gelatin, and sometimes  mushrooms. Sky is almost solely eaten as a topping for [[cold cuts]] or {{lang|da|[[rullepølse]]}} on [[Denmark|Danish]] open faced sandwiches called {{lang|da|[[smørrebrød]]}}. It is a key ingredient in {{lang|da|[[Dyrlægens natmad]]}}, a dish combining {{lang|da|[[leverpostej]]}}, sliced salt beef and onions. Sky, with or without mushrooms, is an easy-to-find product in most supermarkets.

===Georgia===
{{lang|ka-Latn|Mujuji}} or {{lang|ka-Latn|muzhuzhi}} ({{lang-ka|მუჟუჟი}}) is a traditional [[Georgian cuisine|Georgian]] dish of cold jellied pork. Its ingredients include pork meat, tails, ears, feet, carrots, vinegar, garlic, herbs, onions, roots, bay leaves, allspice, and cinnamon.<ref>The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, Darra Goldstein, p. 96</ref><ref>Running With Echoes of Desire, Lourdes Odette Aquitania Ricasa, p. 486</ref><ref>Грузинская кухня. Рыбные блюда. Мясные блюда, p. 9515</ref> In some recipes, the dish is cooked in two separate processes, slightly pickled with wine vinegar and spiced with tarragon and basil. One part contains pork feet, tails and ears; the other contains the lean meat of piglets. They are combined into one dish, chilled and served with green onions and spicy herbs.<ref>{{Cite web|title=МУЖУЖИ в кулинарном словаре|url=https://langet.ru/html/m/mujuji.html|access-date=2020-10-12|website=langet.ru|archive-date=2020-09-23|archive-url=https://web.archive.org/web/20200923191030/https://langet.ru/html/m/mujuji.html|url-status=live}}</ref>
===Belgium===
''Rog in 't zuur'' or ''rog in zure gelei'' is a Flemish traditional recipe to preserve ray wings which are otherwise notoriously quick to spoil. Ray wings are poached in a fish stock with vinegar, spices and onions, then preserved by adding gelatin to the stock and covering the fish with the gelatin stock. In this manner the fish would keep 2–4 days without refrigeration. The dish is served cold with bread for breakfast or as a snack, or can be served as an appetizer.<ref>{{Cite web|url=https://www.creatief-koken.be/erfgoed/3440.htm|title=Rog in het zuur|access-date=2021-08-16|archive-date=2021-08-16|archive-url=https://web.archive.org/web/20210816012646/https://www.creatief-koken.be/erfgoed/3440.htm|url-status=live}}</ref>
[[File:HK_CWB_銅鑼灣_Causeway_Bay_記利佐治街_Great_George_Street_翡翠明珠廣場_JP_Plaza_mall_shop_上海姥姥_Shanghai_Lao_Lao_Restaurant_November_2021_SS2_09.jpg|thumb|171x171px|Salted Pork in Jelly]]
[[File:Chinese aspic.jpg|thumb|Pídòng with pork rind or {{Pinyin|Hun2dong4}}, served with vinegar seasoning|255x255px]]
=== China ===
In [[North China|Northern China]], ''{{Pinyin|Pi2dong4}}'' ({{Lang-zh|s=皮冻}}) is a traditional dish served in winter, especially during the [[Chinese New Year]]. This Chinese dish of aspic is usually made by boiling pork rind in water. The dishes cooled without pork rind are called ''{{Pinyin|Qing1dong4}}'' ({{Lang-zh|c=清冻}}) while those containing pork rind in the aspic are called ''{{Pinyin|Hun2dong4}}'' ({{Lang-zh|c=浑冻}}).<ref>{{Cite web |last=近云 |date=2021-02-03 |title=北方的年味，从熬猪皮冻开始 |trans-title=The mood of celebrating Lunar New Year in Northern China starts with boiling pork skin aspic |url=https://posts.careerengine.us/p/604db8299f083c1eab7acd3e |access-date=2024-02-10 |website=careerengine.us}}</ref>

In [[Zhenjiang]], aspic using pig trotters is called ''Salted Pork in Jelly'' ({{Lang-zh|s=水晶肴肉|p=Shuǐjīng Xiáoròu}}). The dish has two layers of meat. The upper layer, about half an inch thick, is 'pigskin aspic', while the lower layer is half red and half white, made from boiling pig's trotter and pigskin until gelled, forming 'meat aspic'. The traditional method of preparing the dish involves boiling the trotter with [[Saltpeter]], resulting in a crimson hue. However, due to the use of saltpeter in food being banned, the modern approach is using German pork knuckles.<ref>{{Cite web |date=2005-12-23 |title=嫣 紅 嫩 凍 鎮 江 水 晶 肴 肉 |url=https://hk.lifestyle.appledaily.com/etw/magazine/article/20051223/3_5499215/嫣-紅-嫩-凍-鎮-江-水-晶-肴-肉 |archive-url=https://web.archive.org/web/20171212084136/https://hk.lifestyle.appledaily.com/etw/magazine/article/20051223/3_5499215/%E5%AB%A3-%E7%B4%85-%E5%AB%A9-%E5%87%8D-%E9%8E%AE-%E6%B1%9F-%E6%B0%B4-%E6%99%B6-%E8%82%B4-%E8%82%89 |archive-date=2017-12-12 |website=[[Apple Daily]]}}</ref>
===Vietnam===
[[File:Khoanh giò thủ.jpg|thumb|Vietnamese ''giò thủ'']]
'''Giò thủ''', '''giò tai''', also known by another popular name '''giò xào''', is one of the traditional Vietnamese sausage dishes with the main ingredient being stir-fried meat with some other ingredients, then wrapped and compressed. Originating in Northern Vietnam and now popular throughout the country, more or less similar forms of preparation like this dish also exist in many other cuisines around the world. The processing process is relatively easy, the ingredients are easy to find, and the finished product is delicious and strangely chewy, making spring rolls a familiar dish of people all over the region. Giò thủ is often made by families during the traditional [[Lunar New Year]], and is sold at sausage shops in Vietnam most markets nationwide.

A more accurate variants of aspic in Vietnamese is called '''Thịt đông''', or '''Vietnamese pork aspic'''.