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
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.
It is. But when you kill the animal, you can at least eat all of it.
But that name is extremely disgusting.
It got the name by having the entire head of a pig in it.
The head part is not my issue. The combination grosses me out.
Yeah. Terrine is a better generalized word for it.