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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Ingredients for 10 servings

servings
  • 6.5 lb (3 kg) pork rib fillets from a farm pig (cut with the fillet attached) cut to about 3 cm thick
  • 2.2 lb (1 kg) farmyard pork belly, rindless, thick and pale white, cut into large lardons
  • 10.5 oz (300 g) lard (plus more for covering)
Seasonings
  • 6 crushed cloves with 0.3 oz (8 g) black pepper + 0.3 oz (8 g) quatre épices, 2 crushed garlic cloves, 2 bay leaves and a little thyme flowers, all mixed together and placed in a large tea ball
  • 2.8 oz (80 g) fine salt