Actual thought I had in the shower!
Gelatin was originally and still often is derived from meat by-products, so wouldn’t it make more sense as a meat dish?
I looked it up, and it turns out that accounts of aspic (a savory gelatin dish) predate the earliest record of gelatin desserts by more than half a millennium!
Maybe the mid-20th-century meat Jell-O trend makes more sense than I thought
Savory gelatin tho… I’m so glad I was born too late to enjoy a 1970s midwestern potluck dinner party.
Wait until you learn what head cheese is.
Terrine in general is fantastic as charcuterie. I’d be totally fine with head cheese. I get that the process is gross, but it tastes great. Kind of like pate.
The whole process of farm to table is gross if you think about it.
Delicious