Zalatina (Pichti) – Traditional Pork Aspic
Zalatina, also known as Pichti, is a beloved traditional pork aspic made by slow-simmering pigs' feet and pork shoulder in a lemon-scented broth until it sets into a golden gelatin. A cherished Mediterranean holiday classic.
Equipment
- 2 Lg. Stock Pots
- Small Sauce Pot
- (Help support our site!)Mixing Bowl
- (Help support our site!)Chefs Knife
- (Help support our site!)Cutting Board
- (Help support our site!)Strainer
- Spider
Ingredients
- 2 lb Sliced Pigs Feet
- 2 lb Pork Shoulder, Bone-In
- 1 pair Pigs Ears OPTIONAL
- 3 whole Lemons
- 1/2 cup Red Wine Vinegar
- 1/4 cup Salt
- 1 tsp Pepper
- 2 leaf Bay Leaves
- 5 clove Fresh Garlic
Instructions
- Gather and rinse all ingredients. After rinsing the pork, squeeze one whole lemon over it and let it sit for 5–10 minutes. This helps to clean and freshen the meat before cooking.
- Begin heating two stock pots with water and add salt.
- Begin adding all the pork meat into the first pot of boiling water and cook for 5-6 minutes. This will begin the cleaning of the impurities of the meat.
- Using a spider begin to transfer pork meat into the second stock pot.
- Once all meat is transferred add the garlic, lemon juice, salt, pepper and the juice of 2 whole lemons.
- Once all ingredients are added bring to a boil and then lower to a high simmer for 2-2 1/2 Hrs.
- Discard first pot as you can see how cloudy the water is.
- Once you meat is soft and tender begin to place meat into a container.
- Strain remaining liquid into a clean pot to remove all herbs and impurities and reduce stock liquid by half.
- Once reduction is reached pour the liquid into the container making sure to cover the meat as high as you can.
- Let it rest on counter until cool, cover the container and place into refrigerator for the aspic to gel. Remove after a minimum of 3 hours of refrigeration and serve.
Notes
Zalatina is best made a day ahead — overnight chilling gives the aspic time to set beautifully and allows the flavors to deepen. Serve sliced directly from the container with crusty bread, olives, and a squeeze of fresh lemon. A small glass of ouzo or tsipouro alongside is traditional and highly recommended. For storage, keep covered in the refrigerator for up to 5 days. The dish can also be frozen for up to 2 months — thaw overnight in the refrigerator before serving. If you cannot find pigs ears, simply omit them and increase the pork shoulder slightly. The collagen in the pigs feet is essential for setting the aspic, so do not substitute these.
Nutrition
Serving: 16oz | Calories: 163kcal