page_title: Aspic
section_title: Pork jelly
hierarchical_section_title: Aspic / Pork jelly
caption_attribution_description: Italiano: Gelatina di maiale, detta "liatina" in Sicilia. E' un piatto tipico della Sicilia e di alcune zone del sud Italia. Forme simili, senza peperoncino, sono diffuse anche in altri paesi (per esempio Russia)
context_page_description: Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Aspic can also be referred to as aspic gelée or aspic jelly. Non-savory, sweet dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States, or gelatin salads elsewhere.
context_section_description: Pork jelly is an aspic made from low-grade cuts of pig meat, such as trotters, containing a significant proportion of connective tissue. Pork jelly is a popular appetizer and, nowadays, is sometimes prepared in a more modern version using lean meat, with or without pig leftovers which are substituted with store-bought gelatin. It is very popular in Croatia (especially in the northwest where it's called "hladetina" or "hladnetina"), Serbia (where it is called "пихтије/pihtije"), Poland (where it is called galareta), in Romania and Moldova (piftie, răcitură), in Estonia (sült), in Latvia (aukstā gaļa), in Lithuania (šaltiena), in Slovakia (huspenina, studeno), in Hungary (kocsonya; can also refer to aspic of other meats), in Greece (where it is called pichti), in Ukraine originally studenets but since 1930's the Russian word was forced to be used except in the worldwide diaspora community. In Russia, Belarus, Ukraine (kholodets, kholodne) during Christmas or Easter, in Russia kholodets is a traditional winter and especially Christmas and New Year's dish which is eaten with chrain (horseradish paste) or mustard, in Vietnam ("thịt nấu đông") during Lunar New Year. The meat in pork pies is preserved using pork jelly.
caption: Pork jelly
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