Unique preparation method - Aspic
Aspic
For both the professional and the consumer, it is essential to be able to recognise high quality aspic. Therefore we provide here a number of characteristics you can use to distinguish the high quality products from the rest:
Colour:
The colour of the aspic is your first clue as to the quality of the product. The rule of thumb for the aspic is: the clearer the aspic, the higher the quality of the end product. Equally important is that the aspic continues to glisten. Be aware: ingredients are sometimes added to the aspic to give it colour, such as red wine.
Concistenyy:
Another important aspect of the quality of aspic is the consistency or the firmness. The binding of the gelatine must be optimal. The strength and firmness of the gelatine results in an attractive cut surface after slicing.
Taste:
It is important that when you eat it, you not only taste the gelatine but also the ingredients contained within it, such as meat or vegetables. It is therefore essential to respect the required cooling time; only in this manner can optimal binding develop, guaranteeing the best taste of the various ingredients.
Bloom value:
The strength of the gelatine is expressed in Bloom, which also indicates the purity of the aspic. The higher the Bloom value, the purer the end product. The challenge is to find gelatine that has adequate firmness for the product while also providing a pleasant mouth feel.
Aspics and brawn products
There is much confusion among consumers and even food industry professionals concerning both products. Therefore we provide a brief explanation of both products below.
Aspic:
A fine meat product prepared with large, clearly visible pieces of meat (usually lean pork or fowl, sometimes vegetables too), which are surrounded by a gelatine. A large portion of the production is done by hand.
Brawn product:
Homogeneous mixture of small pieces of meat bound together with gelatine. Pork is used most often. Production is largely performed by machine.