Rillettes de Tours

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Preparation info

  • 3 to 4 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1Β½ pounds lean fresh pork
  • 2 pounds pork fat back
  • Salt and freshly ground black pepper
  • ΒΌ teaspoon ground cinnamon
  • ΒΌ teaspoon grated nutmeg
  • 1 bay leaf
  • 1 shallot
  • 1 thyme sprig
  • 2 cloves
  • 1 cup boiling water


  1. Dice the pork and fat. Put into a heavy pot with two teaspoons salt, pepper to taste, the cinnamon and nutmeg. Tie the bay leaf, shallot, thyme and cloves in a cheesecloth bag and add the herb bag to the pork.

  2. Add the water; cover and cook slowly for two to three hours, stirring occasionally. If fat begins to burn, add more water.

  3. Brown the meat slightly toward the end of the cooking time. Remove herb bag and drain the meat, reserving the fat.

  4. Grind meat and cracklings through a food chopper. Season with additional salt and pepper if needed.

  5. Heat the fat and mix all but one cup with the meat. Pack the mixture into small crocks and coat the top of each crock with some of the reserved fat. Store in a cold place. Serve at room temperature.

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