Description
A cold cut made by braising pork head until collagen turns to gelatin, then cooling to set into a firm loaf.
Technical
During braising, heat denatures collagen triple helices, hydrolyzing them into soluble gelatin peptides that, upon cooling, form a three‑dimensional protein network trapping water and fat. The resulting aspic solidifies at around 21 °C, giving the dish its characteristic springy texture. Concentrations of 2–3 % gelatin are sufficient to create a stable gel matrix.
Science
Primary Reaction
thermal hydrolysis of collagen to gelatin
Sensory Profile
Aroma ()
savorymeatyearthyherbaceousporkygarlickyspiced
Wine Analogy
Aged Pinot Noir with earthy undertones
Coffee Analogy