Rillettes

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Rillettes (, also UK: , French: [ʁijɛt]) is a French charcuterie specialty of spreadable meat paste made by cooking meat in fat. Like confit, the meat is seasoned, submerged in its own rendered fat, and cooked slowly for four to ten hours. The meat is shredded and packed into sterile containers covered in fat. Rillettes is traditionally made with pork, but the technique is also applied to duck, goose and other meats such as chicken, game birds, and rabbit. Sarthe (Le Mans), Tours, and Anjou, all in central France, are notable sources of rillettes. Rillettes are typically served at room temperature spread thickly on toasted bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months. In Anjou, rillaud was a speciality, plated in the shape of...

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