Stuffers Gelatine 225 Bloom 454g
A protein that functions as a gelling agent. It is obtained from collagen derived from beef bones and calf skin or pork skin. Gelatin is a significant water binder. For Headcheese recommend a VOLUMETRIC ratio of 1:4. In other words, use 1 cup of Gelatine to 4 cups of Water. 1 cup of water is 250g, but 1 cup of Gelatine is far less than 250g, so make sure to stress the Volume measurement rather than the weight.