Pork and Rosemary Rillettes

This is the ultimate preserved peasant food and it is found in similar forms across the world – in the Scottish Highlands we have potted head and potted hough. The idea is that the meat, bones, fat and, sometimes, offal are cooked slowly for hours until the meat falls off the bone and is so tender it melts in the mouth, then it is shredded and kept in a pot or jar and sealed with a layer of the fat. If cooked properly rillettes has the texture of a pâté but there is no addition of cream or