So I'm adding my own touch to this age-old recipe. Tours rillettes come from Touraine, a region in the Loire Valley where farmyard pork has always reigned supreme. Here, we never blend: the meat tears apart with a fork after 4 hours of very slow cooking, which gives it that characteristic stringy texture and light brown color. Serve them in a terrine, straight from the fridge, with good toasted white bread.

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