The art of making rillettes lies in gently cooking meat in its own fat until the fibres loosen and shred. This slow, attentive confit process creates the silky texture and deep flavour that define rillettes.
Traditionally served with drinks, as a starter, or in sandwiches, rillettes come in countless variations. Pork is classic, but rabbit, duck, goose, chicken, game—even fish or vegetable versions—each bring their own character, offering charcuterie lovers an endless tasting adventure.
The easy recipe for the famous Tours rillons to enjoy at aperitif time Rillons are an iconic charcuterie from Touraine: cubes of pork belly slowly confited in their own fat until soft, tender, and bursting with flavour. Enjoy them with drinks, on a mixed salad, or as a savoury garnish. […]
Discover a delicious traditional veal rillettes recipe The rillettes began as an age-old preservation technique—essentially nature’s refrigerator. Long before electric fridges, families cooked meat slowly in fat so it would keep through the winter, much like dried meats or sausages. Back then this charcuterie was less a delicacy than a […]
What are rillettes? It may sound like a trivial question, but once you understand what rillettes are—and the simple principles behind them—a whole universe of chicken, duck, pork, and countless other rillettes suddenly becomes possible. And that’s a wonderful thing. In essence, rillettes are an age-old way of preserving meat: […]
