Preparation info

  • Makes Around

    900 G

    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Virtually every charcutier in France sells rillettes, a coarse pork paste, which is often made on the premises. Many of the commercial French rillettes are excellent too, as long as the texture is not too smooth. There are countless variations, whether in the seasoning, texture or in the meats used. Goose, duck and rabbit rillettes are all made on the same principle, using half pork and half poultry or rabbit meat.

It is one of the best introductions to charcuterie, as easy as pie t