Estonian aspic

01 / ABOUT THE DISH

About the dish

Even though it is traditionally prepared with pork, Estonian aspic can occasionally employ chicken, veal, and even fish. It is usually cooked with pig’s hock and feet, a choice of meat, seasonings, and a variety of vegetables. When cooked, the bones are removed, the meat is sliced, and the mixture is refrigerated until it turns into a gelatinous treat. Sült is usually enjoyed at festive occasions as a buffet meal, but it is also commonly served as an appetizer or the main course, when it is traditionally complemented by boiled potatoes, mustard, and horseradish sauce.