Rustic Pork Pâté

Preparation info

  • Serves

    12 to 16

    as a First Course
    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Half pâté, half shredded pork, with, in this case, a bit of duck, Rillettes are simplicity itself to make. You must use high-quality pork and not skimp on fat if the pâté is to be temptingly light and bursting with pork flavor. Also, it must be made in large quantities to turn out well, so this recipe serves a crowd. However, it keeps, and freezes, well. In a menu, Rillettes take the place of a terrine or pâté, to be served with cornichons, green or black olives, and country bread.