Often referred to as nervetti in insalata, this classic northern Italian dish consists of meat, cartilage, and tendons from beef shank that are cooked on the bone. When tender, all of the elements are removed from the bones and left to set, allowing the gelatinous properties to create a firm, jelly-like treat.
Though it is often prepared plain, various ingredients such as olives, onions, or peppers are occasionally added to the mixture. Nervetti is always served well-chilled, thinly sliced, and is mainly combined with various vegetables. The whole combination is seasoned and served in the form of a salad that is usually enjoyed as a cold appetizer.
MOST ICONIC Nervetti
MAIN INGREDIENTS
Thịt đông is a Vietnamese take on aspic. The dish is prepared by slowly boiling pork meat and various pork cuts such as trotters and hocks, as well as pork skin, carrots, mushrooms, and different spices. When cooked, the combination is left to set until it achieves its typical jellied texture.
The dish is usually associated with northern Vietnam, and it is often enjoyed on Vietnamese New Year. It is best served with pickled onions and a bowl of rice on the side.
Piftie, more commonly called răcitură in the north of the country, is a traditional meat aspic made with meat parts, usually pork or chicken, boiled along with chopped vegetables, garlic, and bay leaves. Chunks of cooked meat parts, diced boiled carrots, minced garlic, and (optionally) chopped parsley are placed in a mold or a deep bowl, then topped with meat broth.
The garlicky dish is then refrigerated and allowed to congeal, developing a gelatinous consistency. In Romania, this dish is typically prepared during the winter season and it is traditionally served as an appetizer on holidays such as Christmas, New Year's Eve, and Easter.
Mujuji is a traditional dish consisting of jellied pork offal such as tails, ears, and feet. The offal is combined with vinegar, vegetables, and spices such as onions, carrots, garlic, allspice, cinnamon, bay leaves, and peppercorns. This dish can be served hot or cold, and the Georgians like to serve it with a layer of chilled fat on top.
MAIN INGREDIENTS
Jambon persillé is a French appetizer coming from the region of Burgundy. It consists of a ham hock that is simmered in white wine and made into a terrine with a hefty amount of parsley. This humble dish is also a historic one: the Ediun tribes from Burgundy were great charcutiers, and the Roman army, who arrived in Burgundy later, introduced other key ingredients to the dish.
It is said that the Romans used to tuck sprigs of parsley in their clothes for protection, and with all of the ingredients coming together in the same region, it is no wonder that jambon persillé was invented in the process.
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