Rillettes de Tours

Different cities have different versions of this dish. In Tours they are made of pure pork; half of the lean pork in this recipe is replaced with an equal quantity of goose to make ‘rillettes du Mans’, or with an equal quantity of rabbit for ‘rillettes d’Orléans’. Serve rillettes at room temperature as a spread for fresh bread or toast; gherkin pickles and black olives are the traditional accompaniments.