Source: Atlas Obscura
Residents of Alaska and Canada’s northern-most regions are no strangers to moose meat. In such climes, moose meat is eaten in the form of steaks, sausages, and even pizza topping. One moose dish, however, remains a rare delicacy: jellied moose nose.
In the past, indigenous hunters in the greater Northwest could rely on one whole moose to feed a family for weeks. Every part of the animal was eaten or preserved, including the nose. The moose’s long, bulbous snout is still considered a delicacy among indigenous communities. Jellied moose nose is similar to European head cheese, trapping cuts of moose nose within a gelatinized broth. Jellied moose nose was even mentioned in the Northern Cookbook, a 1967 publication by the Canadian government that offered recipes and cooking advice for “wilderness wives”…
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