Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Rillettes de Tours

Pork Spread as Made in Tours

Preparation info
  • About

    2 lb

    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Pork butt 2½

Method

Procedure

Day 1

Fabrication and Pre-Seasoning

  1. Cut the pork butt into 1½-in. (4-cm) cubes. Cut the pork belly into ½-in. (1-cm) cubes.
  2. Blanch the meats:

    • Place the pork butt and belly in a large pan and cover them with cold water.
    • Place the pan on a s