Rillettes are made from cooked meat selected and preserved slowly in their own fat, at moderate temperature. The chosen meat (pork,goose or duck) must be flavourful and mature to withstand the slow cooking. The meat is cooked very slowly in fat, somewhere between 4 and 6 hours according to recipes.
A FEW RENOWNED RILLETTES
Rillettes de Tours PGI
Rillette dishes are synonymous with sharing and conviviality. Best served with delicious toasted bread and a few condiments, but also seasoned with spices such as pink peppercorns. To ensure your utmost enjoyment of rillettes, their tastiness and aromas, take them out of the fridge for about twenty minutes prior to eating.
Makis with cucumber and black sesame rillette
Rillette tartare with crisp veggies
Terrines, pâtés and rillettes board
Which wines to enjoy with rillettes?
Because the harmonious pairing of wines with charcuteries ranks among the french culture’s defining culinary unions, we couldn’t resist making a few unexpected recommendations of our own on the topic of charcuteries and red or white wine couplings.
In fact, these suggestions will allow you to combine the celebrated charcuteries of our heritage with wines of character, and thus to be bold with unprecedented pairings!
Rillettes de Tours PGI:
Blaye Côtes de Bordeaux appellation, Bordeaux, France
Lirac appellation, Rhône Valley, France
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