Rillettes du Mans
A meat preserve made from pork slow-cooked in its own fat until soft and shreddable, traditional from the Le Mans region.
330 min
Francesa (Le Mans)
10 servings
The story behind
Rillettes du Mans are a classic of French charcuterie. Unlike a smooth pâté, rillettes have a rustic, fibrous texture achieved through a very long cooking process. I love serving them on toasted bread with a touch of fresh herbs, as the richness of the pork is perfectly balanced by the simplicity of the bread. It is a comforting bite, full of history and the artisanal know-how that defines French regional cuisine.
Instructions
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1Place the meat and fat in a heavy pot with a little water, garlic, and onion.
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2Cook over very low heat for 5 hours, stirring occasionally, until the meat falls apart upon touch.
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3Drain excess fat and shred the meat finely with a fork.
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4Add some of the reserved fat to achieve a spreadable consistency and season to taste.
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5Pack into jars, let cool, and refrigerate for at least 24 hours before serving on toasted bread.
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