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-THE BORACAY ISLAND LIFE-
Aspic is a culinary echo from a time when wasting food was simply not an option.

Long before mechanical refrigeration, cooks relied on the natural chill of winter to work a beautiful alchemy on the parts of the animal most people today would discard.

By simmering trotters, heads, and hocks for hours, they unlocked the binding power of collagen to transform broth into a shimmering glass that preserves meat.

This seasonal necessity evolved into high art, finding its place on the table for the Tet festivities on February 17th.

Traditionally eaten to celebrate the Vietnamese Lunar New Year, the dish becomes a centerpiece of the feast and proves that a technique born of strict frugality can signify the prosperity of a fresh start.

Learn more: www.tasteatlas.com/aspics

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