View source for Aspic

{{Short description|Savoury jelly dish}}
{{For|the space research organization|ASPIC}}
[[File:Aspic-with-eggs.jpg|thumb|upright|Aspic with chicken and eggs]]
'''Aspic''' ({{IPAc-en|ˈ|æ|s|p|ɪ|k}})<ref>{{Cite web|title=aspic noun - Definition, pictures, pronunciation and usage notes {{!}} Oxford Advanced Learner's Dictionary at OxfordLearnersDictionaries.com|url=https://www.oxfordlearnersdictionaries.com/definition/english/aspic|access-date=2020-10-12|website=www.oxfordlearnersdictionaries.com|archive-date=2019-05-18|archive-url=https://web.archive.org/web/20190518031117/https://www.oxfordlearnersdictionaries.com/definition/english/aspic|url-status=live}}</ref> or '''meat jelly''' is a savoury [[gelatin]] made with a [[meat]] [[stock (food)|stock]] or [[broth]], set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ''aspic jelly''. In its simplest form, aspic is essentially a gelatinous version of conventional [[soup]].

==History==

According to one poetic reference by [[Ibrahim ibn al-Mahdi]], who described a version of a dish prepared with Iraqi [[carp]], it was "like ruby on the platter, set in a pearl ... steeped in saffron thus, like garnet it looks, vibrantly red, shimmering on silver".<ref>{{cite book |last=Nasrallah |first=Nawal |title=Annals of the Caliphs' Kitchens |publisher=Brill |date=2007}}</ref>

Historically, meat aspics were made even before fruit- and vegetable-flavoured aspics. By the [[Middle Ages]], cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in ''[[Le Viandier]]'', written in or around 1375.<ref>{{Cite book|last= Scully|first=Terence|title=The viandier of Taillevent: an edition of all extant manuscripts|publisher=University of Ottawa Press|date=January 1, 1988|location=Ottawa, Ontario|page=270|isbn=978-0-7766-0174-8}}</ref>

In the early 19th century, the French chef [[Marie-Antoine Carême]] created [[chaudfroid]]. The term ''chaudfroid'' means "hot cold" in French, referring to foods that were prepared hot and served cold. Aspic was used as a chaudfroid sauce in many cold fish and poultry meals, where it added moisture and flavour to the food.<ref>{{cite web|url=http://www.gardemanger.com/chaudfroid.html |title=Chaud Froid: Clarifying an Opaque Subject |publisher=Garde Manger |access-date=October 10, 2010 |archive-url=https://web.archive.org/web/20101203162734/http://www.gardemanger.com/chaudfroid.html |archive-date=December 3, 2010 }}</ref> Carême also invented various types of aspic and ways of preparing it.<ref>{{cite web|url=http://www.gardemanger.com/aspic2.html|title=Aspic: An Evolution of Use and Abuse|publisher=Garde Manger|access-date=October 10, 2010|archive-url=https://web.archive.org/web/20101113151335/http://www.gardemanger.com/aspic2.html|archive-date=13 November 2010}}</ref>

Aspic came into prominence in [[United States of America|America]] in the early 20th century.<ref name="oxfordbook">{{Cite book| last = Smith| first = Andrew| title = The Oxford Companion to American Food and Drink| publisher = Oxford University Press| date = March 2007| location = New York, New York| pages = [https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/514 514, 292]| url = https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/514| isbn = 978-0-19-530796-2}}</ref>{{rp|}} By the 1950s, meat aspic was a popular dinner staple,<ref>{{cite web|url=https://www.nytimes.com/2006/07/09/magazine/09food.html|title=The Way We Eat: Salad Daze|work=The New York Times|date=July 9, 2006|access-date=October 10, 2010|archive-date=June 11, 2019|archive-url=https://web.archive.org/web/20190611104322/https://www.nytimes.com/2006/07/09/magazine/09food.html|url-status=live}}</ref> as were other gelatin-based dishes such as tomato aspic.<ref name="oxfordbook"/>{{rp|}} Cooks showed off their aesthetic skills by creating inventive aspics.<ref>{{Cite book|last= Allen|first=Gary|author2=Ken Albala|title=The Business of Food: Encyclopedia of the Food and Drink Industries|publisher=Greenwood Publishing Group|date=October 30, 2007|location=Westport, Connecticut|pages=[https://archive.org/details/businessfoodency00alba/page/n192 177]|url=https://archive.org/details/businessfoodency00alba|url-access= limited|isbn=978-0-313-33725-3}}</ref>

==Uses==
Aspic jelly may be colorless (white aspic) or contain various shades of [[amber]]. Aspic can be used to protect food from the air, to give food more flavor, or as a decoration.<ref>{{Cite book|last=Gisslen|first=Wayne|title=Professional Cooking, 6th edition|date=March 2006|publisher=John Wiley and Sons|isbn=978-0-471-66376-8|location=Hoboken, New Jersey|page=849}}</ref> It can also be used to encase meats, preventing them from becoming spoiled. The gelatin keeps out [[air]] and [[bacteria]], keeping the cooked meat or other ingredients fresh for longer.<ref>{{cite web|date=April 30, 2010|title=Aspic Aspirations|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/30/aspic|access-date=October 10, 2010|publisher=The Guardian (U.K.)|archive-date=October 3, 2019|archive-url=https://web.archive.org/web/20191003105516/https://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/30/aspic|url-status=live}}</ref> There are three types of aspic: delicate, sliceable, and inedible.<ref>{{cite web|title=Aspic:Textures and Facts|url=http://www.gardemanger.com/aspic3.html|archive-url=https://web.archive.org/web/20101113151342/http://www.gardemanger.com/aspic3.html|archive-date=13 November 2010|access-date=October 10, 2010|publisher=Garde Manger}}</ref> The delicate aspic is soft. The sliceable aspic must be made in a [[Terrine (food)|terrine]] or in an aspic mold. It is firmer than the delicate aspic. The inedible aspic is never for consumption and is usually for decoration. Aspic is often used to glaze food pieces in food competitions to make the food glisten and make it more appealing to the eye. Foods dipped in aspic have a lacquered finish for a fancy presentation.<ref name="kitchenbook">{{Cite book|last=Ruhlman|first=Michael|url=https://archive.org/details/isbn_9780743299787|title=The Elements of Cooking: Translating the Chef's Craft for Every Kitchen|author2=Anthony Bourdain|date=November 2007|publisher=Simon and Schuster|isbn=978-0-7432-9978-7|location=New York, New York|url-access=registration}}</ref> Aspic can be cut into various shapes and be used as a garnish for deli meats or [[Pâté|pâtés]].<ref>{{Cite book|last=Nenes|first=Michael|title=American Regional Cuisine, 2nd edition|date=March 2006|publisher=Art Institute|isbn=978-0-471-68294-3|location=Hoboken, New Jersey|page=547}}</ref>

==Preparation==
[[File:Miskolc Kocsonyafesztival 10.jpg|thumb|Fish in aspic]]
The preparation of pork jelly includes placing lean pork meat, trotters, rind, ears, and snout in a pot of cold water and letting it cook over a slow fire for three hours. The broth is allowed to cool, while also removing any undesirable fats. Subsequently, white vinegar and the juice of half an orange or lemon can be added to the meat so that it is covered. The entire mixture is then allowed to cool and gel. Bay leaves or chili can be added to the broth for added taste (the Romanian variety is based on garlic and includes no vinegar, orange, lemon, chili, bay leaves, etc.). However, there are many alternate ways of preparing pork jelly, such as the usage of [[celery]], [[beef]] and even pig [[bone]]s. [[Poultry]] jellies are made the same way as making pork jelly, but less water is added to compensate for lower natural gelatin content.

Almost any type of food can be set into aspics, and almost any type of meat (poultry or fish included) can be used to make gelatin, although in some cases, additional gelatin may be needed for the aspic to set properly. Stock can be clarified with [[egg white]]s and then filled and flavored just before the aspic sets. The most common are pieces of meat, seafood, eggs, [[fruit]]s, or [[vegetable]]s. [[Veal]] stock (in particular, stock from a boiled [[Calf (animal)|calf's foot]]) provides a great deal of gelatin, so other types of meat are often included when making stock.

Fish consommés usually have too little natural gelatin, so fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than the gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth. Most fish stocks usually do not maintain a molded shape with their natural gelatin alone, so additional gelatin is added.<ref name="kitchenbook" />

Vegetables have no natural gelatin.<ref>{{Cite web|title=What's gelatin made of? {{!}} Library Answer Person|date=12 March 2007|url=https://blogs.library.duke.edu/answerperson/2007/03/12/gelatin/|access-date=2020-10-28|language=en-US|archive-date=2020-10-31|archive-url=https://web.archive.org/web/20201031184539/https://blogs.library.duke.edu/answerperson/2007/03/12/gelatin/|url-status=live}}</ref> However, [[pectin]] serves a similar purpose in culinary applications such as jams and jellies.

==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]], [[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]]{{Unreferenced section|date=July 2025}}{{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 [[rakija]] (grape brandy), sauerkraut, and [[Pickling#Central and Eastern Europe|turšija]] (pickled cucumbers, dill, peppers, cauliflower, carrots etc.). When eaten in winter months, it is often consumed with other meat delicacies like [[Ham hock|kolenica]] (ham hock) and heated liquor.

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'''.

== Health benefits ==

Aspic is a source of various nutrients like iron, vitamin A, vitamin K, fatty acids, selenium, zinc, magnesium and phosphorus.

An amino acid called [[glutamine]] in aspic may enhance the integrity of the intestinal barrier, which may be beneficial for [[inflammatory bowel disease]] and other digestive problems.<ref>{{Cite journal |last1=Achamrah |first1=Najate |last2=Déchelotte |first2=Pierre |last3=Coëffier |first3=Moïse |date=January 2017 |title=Glutamine and the regulation of intestinal permeability: from bench to bedside |journal=Current Opinion in Clinical Nutrition and Metabolic Care |volume=20 |issue=1 |pages=86–91 |doi=10.1097/MCO.0000000000000339 |issn=1473-6519 |pmid=27749689 |s2cid=3400208}}</ref>

Glycine from aspic can improve sleep and reduce fatigue during the day.<ref>{{cite journal|author1=Nobuhiro Kawai|author2=Noriaki Sakai|author3=Masashi Okuro|author4=Sachie Karakawa|author5=Yosuke Tsuneyoshi|author6=Noriko Kawasaki|author7=Tomoko Takeda|author8=Makoto Bannai|author9=Seiji Nishino|date=2015|title=The Sleep-Promoting and Hypothermic Effects of Glycine are Mediated by NMDA Receptors in the Suprachiasmatic Nucleus|journal=Neuropsychopharmacology |volume=17 |issue= 6|pages=1405–1416 |doi=10.1038/npp.2014.326 |s2cid= |issn= |doi-access= |pmid=25533534 |pmc=4397399}}</ref>

==See also==
{{Portal|Food}}
* [[Chaudfroid sauce]]
* [[Cretons]]
* [[Garde manger]]
* [[Galantine]]
* [[Head cheese]]
* [[Jell-O]]
* [[Kalvsylta]]
* [[Khash (dish)|Khash]]
* [[Meat-jelly Festival]]
* [[Pâté]]
* [[P'tcha]]
* [[Pig's trotters]]
* [[Terrine (food)|Terrine]]

==References==
'''Notes'''
{{Reflist}}

'''Bibliography'''
* Allen, Gary; Ken Albala.''The Business of Food: Encyclopedia of the Food and Drink Industries''.Westport, Connecticut: Greenwood Publishing Group, October 2007. {{ISBN|0-313-33725-X}}.
* Gisslen, Wayne. ''Professional Cooking, 6th edition''. Hoboken, New Jersey: John Wiley and Sons, March 2006. {{ISBN|978-0-471-66376-8}}
* Nenes, Michael. ''American Regional Cuisine, 2nd edition''. Hoboken, New Jersey: Art Institute, March 2006. {{ISBN|978-0-471-68294-3}}.
* Ruhlman, Michael; Anthony Bourdain. ''The Elements of Cooking: Translating the Chef's Craft for Every Kitchen''. New York, New York: Simon and Schuster, November 2007. {{ISBN|0-7432-9978-7}}.
* Smith, Andrew. ''The Oxford Companion to American Food and Drink.'' New York, New York: Oxford University Press, March 2007. {{ISBN|0-19-530796-8}}.

== External links ==
* [http://latvians.com/en/Reading/LatviskaVirtuve/virtuve-01-sivena-galerts.php Latvian pork aspic] {{Webarchive|url=https://web.archive.org/web/20130619202551/http://www.latvians.com/en/Reading/LatviskaVirtuve/virtuve-01-sivena-galerts.php |date=2013-06-19 }}
* [http://www.recipestudio.com/2010/11/meat-jelly-kholodets.html Russian Meat Aspic] {{Webarchive|url=https://web.archive.org/web/20101130190237/http://www.recipestudio.com/2010/11/meat-jelly-kholodets.html |date=2010-11-30 }}

{{Food preservation}}
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