Les Rillons De Tour

Potted Pork


  • 1 lb. of lean pork and 1 lb. of fat pork, spices, salt and pepper


Cut both the lean and fat pork into small pieces, and cook very slowly in a saucepan for 3 to 4 hours, with 2 or 3 tablespoons of water, the spices and the salt and pepper. When done, drain well and put through the mincer, then rub through a sieve. Put the rillons in little pots and cover with warm clarified fat. They will keep for some time in a cool place.