Meat jelly or Aspic is rich in amino acids and nutrients. It’s naturally a great source of collagen and helps support bone, teeth and joint health. The old-fashioned and natural way to get enough gelatin from the meat is by boiling pieces of meat for several hours. This long and and slow process will extract all the collagen from the connective tissues and will break it down into gelatin. When the gelatin is cooled down, it will jellify the dish. Aspic seasoning will add flavor to your dish and make your meat jelly incredibly delicious.
1-2 tbsp. of seasoning for 2-3 liters of broth.
Ingredients:
– garlic,
– onion,
– hot red pepper,
– parsley,
– black pepper,
– salt.
Net weight: 20g