Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.
Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow), and often set in aspic.
- What is your recipe?
- What is the shelf life? Is it a good preservation method?
- And so on.
While visiting Transylvania I spent several days with Hungarians who served me head cheese (disznófősajt) with breakfast, along with other traditional foods.
Gelatin and meat. Perfection.
It was amazing and inspired me to start making my own. First version was simple. Left over stock with meat (not from the head) thrown in and left to cool. Next up maybe something from my homeland like Cajun Hog Head Cheese. Now to freak my flat mates out when I bring home a hog's head.
Disclaimer: Not awarding answer for links to random recipes unless they answer some of the additional questions above ;)