{"id":4932,"date":"2024-12-03T05:22:17","date_gmt":"2024-12-03T04:22:17","guid":{"rendered":"https:\/\/www.charcuteriemaison.fr\/authentic-tours-style-rillons\/"},"modified":"2025-11-06T15:32:32","modified_gmt":"2025-11-06T14:32:32","slug":"authentic-tours-style-rillons","status":"publish","type":"post","link":"https:\/\/www.charcuteriemaison.fr\/en\/authentic-tours-style-rillons\/","title":{"rendered":"Authentic Tours-Style Rillons"},"content":{"rendered":"\n

The easy recipe for the famous Tours rillons to enjoy at aperitif time<\/em><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

This simple yet sophisticated recipe is a culinary jewel proudly guarded by the people of Tours.<\/p>\n\n\n\n

The History of Rillons<\/h2>\n\n\n\n

Rillons were born on Touraine farms. After the annual pig slaughter, farmers preserved the belly by cutting it into pieces, removing the rind, and gently confiting the meat in its own fat. The finished rillons were packed into earthenware crocks and covered with the same fat for safekeeping.<\/p>\n\n\n\n

\"Chicken
The chicken rillettes<\/a> are another delectable confit<\/figcaption><\/figure>\n\n\n\n

Over the years, the rillon recipe has been perfected. Seasoned with thyme, bay leaf, pepper, and sometimes a splash of white wine or marc, today\u2019s rillons deliver layers of flavour and a delicate texture\u2014golden on the outside, rosy within.<\/p>\n\n\n\n

Their elegance sets them apart from the rillauds<\/strong>, the rind-on version from nearby Anjou. This friendly rivalry between Tours rillons and Angers rillauds has fuelled a delicious competition for centuries.<\/p>\n\n\n\n

Tips for Perfect Homemade Rillons<\/h2>\n\n\n\n

Choose quality meat<\/strong>: Select well-marbled pork belly with an ideal balance of lean and fat.<\/p>\n\n\n\n

Cut carefully<\/strong>: Remove the rind for an ultra-tender result and better flavour infusion\u2014though it\u2019s not compulsory.<\/p>\n\n\n\n

\"Catalan
The traditional homemade sausage recipe<\/a><\/figcaption><\/figure>\n\n\n\n

Master the cooking<\/strong>: Cook slowly at a low temperature to achieve rillons that are meltingly soft inside and lightly caramelised outside.<\/p>\n\n\n\n

Use balanced aromatics<\/strong>: Thyme, bay leaf, and a dash of white wine add delicate notes without overpowering the meat\u2019s natural flavour.<\/p>\n\n\n\n

Submerge them in fat for preservation<\/strong>: For longer storage, pack the rillons in their filtered cooking fat; they\u2019ll keep perfectly for several weeks.<\/p>\n\n\n

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Authentic Tours Rillons<\/h2>\n\t\t
<\/div>\n\t\t
A simple recipe for the renowned Tours rillons\u2014perfect for ap\u00e9ritifs<\/span><\/div>\n\t\t
<\/div>\n\t\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\t<\/path><\/g><\/svg><\/span> Pinner la recette<\/a>\n \t\t
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Pas encore de notes<\/div><\/div>\n<\/div>\n
Prep Time: <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time: <\/span>3 hours<\/span><\/span> hours<\/span> 35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time: <\/span>4 hours<\/span><\/span> hours<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
Course: <\/span>Rillettes<\/span><\/div>
Cuisine: <\/span>French<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n\n