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I just bought a pepper crusted "summer sausage" that touted in its coating "gelatin and pepper". I'm trying not to think about the animals that contributed to that.
FWIW, if you roast a turkey or chicken (etc), you really should save the bones and simmer the heck out of them (for hours) to leech protein, flavor, and gelatin from the whole carcass. You end up eating a lot of stew, but stew is awesome...so there's that.
I bought some of that recently. It tastes better than the Knox brand that my grocery store has. I recall reading that Knox tends to use pork-based gelatin, but I can't remember where I read it. At any rate, I prefer the NOW beef-based gelatin. NOW tends to make pretty good stuff IMO.