6 Worst Rated Meat Jellies
in the World

Once considered to be an inferior meat product, today the Polish head cheese is regarded as a unique gourmet delicacy. Depending on the seasonings, shape, and main ingredients, which often include brawn, offal, or blood, traditional Polish cuisine boasts with more than ten different head cheese varieties. They are mostly prepared with pork, but some varieties exclusively use veal. Once popular in many cities bordering Germany, today they are prepared and enjoyed throughout the country. Regardless of the type, these texturally-exciting treats are usually enjoyed as cold cuts, commonly accompanied by bread and various meat products.Expand

Traditionally prepared after the annual pig slaughter, disznósajt, translated to pork cheese, is a Hungarian head cheese that is usually made by combining various pork parts such as the head, tongue, heart, ears, and hooves of a pig. After cooking the pork parts with garlic, Hungarian paprika, salt, and black pepper, the meat mixture is typically stuffed into pig stomach in a similar manner to a sausage. The sausage-like head cheese is then cooked again before it is pressed and smoked. This Hungarian delicacy is typically eaten thinly sliced with fresh bread, mustard, and pickles, and it is usually washed down with a glass of traditional fröccs, made by mixing wine and soda water.Expand

Presskopf wurst is a variety of German head cheese that is made with different animal parts such as pork or calf head meat, rinds, bacon, pork heart, and sometimes pork blood or pork muscle meat. The sausage mixture is typically flavored with ingredients such as garlic, onions, pepper, salt, nutmeg, and sugar, and it is usually filled into sausage casings. The word presskopf means pressed head in German, and it refers to the method of pressing the sausage once it has gone through the process of scalding. The name of this cooked sausage varies from one region to another, with presssack, presswurst, and schwartenmagen being some of the common name variations. Presskopf wurst is typically enjoyed thinly sliced on top of bread, smeared with mustard or horseradish, or tossed with raw onions and vinaigrette.Expand

Tlačenka is the Czech version of gelatinous head cheese. It consists of different pork cuts, mainly offal that is simmered with chopped up trotters, poured into pig's intestines, and cooled until solid. Tlačenka is usually shaped into long and large cylindrical tubes and served in thick slices. With its rough texture, this traditional Czech product resembles a coarse pâté and is typically enjoyed with diced raw onions, rye bread, and a splash of vinegar.Expand

Sülzwurst is a type of German headcheese consisting of pork head meat, pork, rinds, and sometimes other offal parts, which are seasoned with a variety of spices. The animal parts are then cooked and chopped before they are set in a jelly-like liquid. Gherkins, onions, and additional spices are often added to this traditional headcheese for extra flavor. Sülzwurst is usually enjoyed as part of a selection of cold cuts along pickled vegetables, bread, and fried potatoes.Expand