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Huspenina: how to make Slovak meat aspic

Learn how to make Slovak meat aspic, from choosing and soaking the meat to getting a clear broth, seasoning it, and letting it set.

Translated from Slovak · October 25, 2026 · 2 min read

In shortGood huspenina, a Slovak meat aspic, starts with choosing the meat: you can use a front shank, beef and oxtail, or chicken. What matters is that the meat is fresh and of good quality.

This article offers tips for the entire process.

Soak the meat for 4 to 6 hours before cooking.
Cover it with cold water, using two parts water to one part meat.
Drain off the first batch of water for a clearer, less fatty broth.
Once it comes to a boil, skim off the foam repeatedly.

The secret to good huspenina: the meat

Use a front pig's foot, beef or oxtail, or chicken to make huspenina. The important thing is that the meat is fresh and of good quality. Always soak the meat in water for 4–6 hours before cooking.

Cooking it properly

Cover the meat with water, ideally using a 2:1 ratio of water to meat. Use cold water for a more flavorful broth. Drain off the first batch of water for a clear, less fatty broth.

Skim off the foam

When the broth starts to boil, skim off the foam, then repeat after a little while.

Simmer, don't boil

Once the broth comes to a boil, reduce the heat. Let it simmer very gently over low heat for 5–6 hours.

Don't rush to add salt

Add salt only toward the end of cooking, not at the beginning. Season the huspenina so that it tastes slightly oversalted.

Add flavor

Add carrots, onion, celery root, and parsley root to the broth 2 hours before the end of cooking. Add the bay leaf, cloves, pepper, and other spices 40 minutes before the end of cooking.

Let it rest

Remove the finished broth from the heat and let it stand for about 20 minutes. If you like garlic, add it to the broth during these 20 minutes.

Prepare the cooked meat

Lift out the cooked meat and vegetables with a slotted spoon. Remove the meat from the bones and cut it into pieces. You can also cut up the vegetables.

Strain the broth

Do not skip this step. Strain the broth through a fine-mesh strainer or several layers of cheesecloth.

Arrange and serve

Arrange pieces of meat and vegetables in the bottom of an attractive mold, adding a halved hard-boiled egg if desired, and pour the broth over them. Let the huspenina chill, ideally for about as long as the broth cooked. Serve with grated horseradish or mustard.

This article was translated from the Slovak original: Ako pripraviť dobrú huspeninu – tipy na mäso a postup