Similarities... but just

Finnish "lihahyytelö" (which translates as meat jelly) is a distant cousin of the french "fromage de tête" (head cheese). In France, it is made with different parts of a pig's head. Here in Finland I couldn't say for sure which parts are used. Another difference is the ratio meat/jelly: more jelly here than in France. Moreover, the meat here is grinded/minced whereas in France it is made with chunky bits of meat. Lastly, one can find high end head cheese made by local craftman pork butchers. Here, it's almost exclusively industrial. I must say honestly that the french one wins hands down BUT the finnish jelly meat is not bad at all, and with homemade potato salad, a bit of Dijon mustard and a few glasses of Bourgogne white, it's even really good. Ideal for a light summer lunch.

Coincidally, while in Prisma market (Kaari) where we bought the meat jelly, I did find these. I must say I was astonished to find "Mont Blanc" dessert cream (vanilla, chocolate, hazelnut) on sale in Finland, as MB truly is a french thing, and a taste reminiscent of my days in Paris. Have a try if you find some, it's delish.