Estonian aspic (Sült)

Even though it is traditionally prepared with pork, Estonian aspic can occasionally employ chicken, veal, and even fish. It is usually cooked with pig’s hock and feet, a choice of meat, seasonings, and a variety of vegetables. When cooked, the bones are removed, the meat is sliced, and the mixture is refrigerated until it turns into a gelatinous treat.

Sült is usually enjoyed at festive occasions as a buffet meal, but it is also commonly served as an appetizer or the main course, when it is traditionally complemented by boiled potatoes, mustard, and horseradish sauce.