Bosnian Meat Aspic Terrine

Name: Bosnian Meat Aspic Terrine
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 18
Cuisine: Bosnia and Herzegovina
Ingredients: Pork trotters and shank, mixed — 1.2 kg (2.6 lb); Onion, quartered — 1; Carrots, peeled — 2; Bay leaves — 3; Black peppercorns — 6; Garlic, minced — 4 cloves; Water — 1.5 L (6 cups); Salt — 1 tsp; Hard-boiled egg, sliced, for garnish — 1

The Quirky Foodster Team

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20 min

Prep

4 hrs

Cook

Servings

Ingredients

Pork trotters and shank, mixed — 1.2 kg (2.6 lb)
Onion, quartered — 1
Carrots, peeled — 2
Bay leaves — 3
Black peppercorns — 6
Garlic, minced — 4 cloves
Water — 1.5 L (6 cups)
Salt — 1 tsp
Hard-boiled egg, sliced, for garnish — 1

Method

Place the pork pieces, onion, carrots, bay leaves and peppercorns in a large pot with the water.
Bring to a boil, then reduce heat and simmer gently, skimming foam, for 3-4 hours until the meat falls off
the bone.
Remove meat and vegetables; strain the stock through a fine sieve.
Pick the meat from the bones and shred finely, discarding skin, fat and bones.
Stir the shredded meat and minced garlic into the strained stock, and season with salt.
Pour into serving dishes or a terrine mould, adding egg slices for garnish.
Refrigerate for at least 6 hours, or overnight, until fully set.
Serve chilled, sliced or spooned directly from the dish.

Introduction:

Pihtije is a cold savoury terrine set naturally from slow-simmered pork or poultry stock, a winter appetizer
prepared especially around New Year and Christmas gatherings in Bosnia’s Croat and Serb communities.
Its jellied texture and garlicky finish make it a distinctive cold-weather starter.

Cultural Background:

Pihtije is a cold savoury terrine set naturally from slow-simmered pork or poultry stock, a winter appetizer prepared especially around New Year and Christmas gatherings in Bosnia’s Croat and Serb communities. Its jellied texture and garlicky finish make it a distinctive cold-weather starter.

Tips:

A long, slow simmer is essential — this releases the natural gelatin that sets the terrine. Add the garlic only after straining so its flavour stays fresh and sharp rather than boiled.

Variations:

Use chicken feet and wings for a lighter poultry version. Add finely diced carrot into the set terrine for colour and crunch.

Vegetarian/Vegan:

Not vegetarian; no plant-based version is authentic to this dish.

Storage:

Keeps refrigerated, covered, for up to 4 days.

Reheating:

Served cold; do not reheat, as this melts the set jelly.

Nutrition:

Approx. 210 kcal, 18 g protein, 2 g carbohydrate, 14 g fat per serving.

FAQs:

Q: Why didn’t my pihtije set?
A: Insufficient collagen-rich cuts (like trotters) or too little simmering time are the most common causes.

Q: Can I speed up the setting process?
A: A quick chill in the freezer for the first hour, followed by the refrigerator, can shorten setting time.

Q: Is pihtije served with anything?
A: It’s traditionally served with a squeeze of lemon and crusty bread on the side.