I have to admit this was a recipe by accident. After Christmas, I boiled down all the pig parts to make a stock. Came out amazing. After I saw what happened to it in the fridge, I reworked it into an aspic - something I always wanted to try. Coincidentally, it was surprisingly similar to this recipe. Since I was absent a recipe and this was absent a photo, a match made in pig heaven...
Date Posted: Jan. 14, 2009
Cooking Level: Expert
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