Meats in Aspic

This is a wonderful dish that is a very special winter treat for my friends and family from Ragusa, but I have served it to American friends who have also come to appreciate it. Traditionally, this was made with only pork using most of the head and the feet to make the gelatin base. I add the chicken breast because my husband likes it, and mixing the meats makes the dish tastier and more visually appealing when you serve it. It’s easy to make, but it takes a long time. The results are great