“emulsified cow skin” is a bit too dramatic. besides, gelatin is mostly in the bones not the skin. We used to make this dish – a must for any holiday – you basically boil cows legs (and if you had it half a pig’s head) in a bit big pot for many hours; when it cools, you carefully remove all the bony bits and leave in all the bits that can be eaten, add plenty garlic and onions and bay leaf, boil again, then pour into dishes and cool. It gellifies in the fridge and makes for awesome addition to any festive gathering. Goes GREAT with vodka. The point being, so what??? So you boil gelatin out of bones – I fail to see what the problem with that is.