Germans seem to be fond of putting meats (and vegetables, too) in a sort of jelly form called Aspik, which derives from French, aspic.
aspic |ˈaspik|
noun
a savory jelly, often made with meat stock, used as a garnish, or to contain pieces of food such as meat, seafood, or eggs, set in a mold.
ORIGIN late 18th cent.: from French, literally ‘asp,’ from the colors of the jelly as compared with those of the snake.
I have yet to be adventurous enough to try these types of “meats”. I imagine I will try to avoid these foods for as long as possible since they remind me of the cat food I feed my cat in the morning. I imagine it is something perhaps my grandparents back home, or if I had German grandparents, would eat. Whenever I am at the market I never actually see people buying these types of meats, they are always on sale though.
Here are two examples of their variety from the most recent Ratio weekly circular (local big box store offering food, electronics and other goods):
livingtheamericandreamineurope.com 
For more on awesome culinary delights in Germany dear reader you should look here: http://ohgodmywifeisgerman.com/guests/weird-and-wonderful-german-foods-by-the-expat-hub/
to an article written by the expat hub for the “Oh God, My Wife is German” blog. You should check it out because it is good, like always. I would not steer you wrong (especially not on purpose)!
I don’t understand. I understand a lot of vile looking foods, but not this one. Not at all.
Yeah, I don’t know, perhaps the gelatin helps preserve the food in a particularly good way?
I just don’t feel bad for missing the gelatin craze/phase of culinary delights back in the 20th century!