Rilletes

Rilletes, or rillettes, are a traditional French preparation in which meat is slowly cooked in fat until tender, then shredded and mixed with a portion of the cooking fat. The finished product is a coarse, spreadable paste that is packed in jars or crocks and sealed with fat to preserve it.

Classic rilletes are made with pork, typically shoulder or fatty cuts, simmered in lard or their own juices with salt, pepper, and sometimes garlic, bay leaf, or thyme. After cooling, the meat is pulled into thin shreds and returned to the fat, creating a glossy texture and rich flavor. The proportion of meat to fat is chosen to ensure the product remains stable and spreadable at room temperature.

Other meats used include duck or goose (rillettes de canard), rabbit, and occasionally game such as venison; fish variants, notably sardines or tuna, exist in some regions. Rillettes are especially associated with western and central France, with notable styles from Sarthe (Rillettes du Mans) and Poitou-Charentes, and are commonly enjoyed as a starter or snack.

Serving and storage: they are served at or near room temperature on bread, baguette, or toast, sometimes with cornichons or pickles. Unopened jars keep in a cool, dark place for months; once opened, rillettes should be kept refrigerated and consumed within several days.