Jellied moose nose

01 / ABOUT THE DISH

About the dish

Jellied moose nose is a traditional delicacy originating from northern Canada and Alaska. Similar to European head cheese, jellied moose nose is made with a combination of boiled and sliced moose nose meat (dark meat around the bones and white meat from the bulb of the nose), garlic, onions, salt, pepper, vinegar, and spices such as cloves, mustard seeds, cinnamon, or allspice. Meat from moose's ears and lips is also sometimes added to the simmered mixture. Once it cools down, the pieces of meat are layered in a pan, covered with the broth, and placed in the fridge to chill and solidify. Once solidified, the jelly is typically served as a loaf and cut into slices before it's enjoyed. The texture is chewy and tender or gelatinous, depending on which part of the jelly is eaten, while the flavor is similar to corned beef. The dish is usually made at home or found at potlatch feasts of indigenous communities in the area.