Rillettes

Rillettes are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.

Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as tuna, salmon or mackerel.

History

Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat and fat are chopped, salted and cooked slowly over low heat until the meat is so tender that it can be easily shredded. The rillettes are then packed into a crock or jar and covered with a thin layer of fat.

The word rillette is believed to come from the Old French rille, meaning a slice of pork, which is derived from the Old Norse hrifla, meaning rib.

Varieties

While the most traditional rillettes are made from pork, many variations exist.

• Pork rillettes: The most common variety, pork rillettes are often made with a mixture of seasoned cooked pork (usually shoulder and belly) and fat, typically pork fat.
• Duck rillettes: Duck rillettes are made with duck meat, often from the legs, and duck fat. The process is similar to the one used for pork.
• Rabbit rillettes: Rabbit rillettes are made with rabbit meat and fat, and are less common than pork and duck rillettes.
• Fish rillettes: Fish rillettes, often made with salmon or tuna, are a lighter alternative to meat rillettes. The fish is poached or baked, then mixed with a small amount of fat, usually butter.

Serving

Rillettes are typically served at room temperature, spread on toast or bread. They can be served as an appetizer, as part of a charcuterie board, or as a spread for sandwiches. They are often served with pickles and mustard.

See also

• Pâté
• Terrine
• Charcuterie
• List of spreads

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  Rillettes

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  Serving of rillettes