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Porc Rillettes (Rillettes de Tours)

Our Pouzauges family friends always offer us this delicious potted pork. It is a specialty of the Loire region (where Tours located) and an alternative to French liver pates which are not universally liked.


  • 1 kg pork belly/meat
  • 225 g pork/duck fat
  • 1 dessertspoon fresh thyme
  • 1 heaped teaspoon salt
  • 2 cloves garlic, crushed
  • 10 black peppercorns
  • 100 ml dry white wine
  • salt/pepper to taste


  • Cut the pork into 1 x 2 cm pieces and place in a bowl with the fat.
  • Add the thyme, salt. garlic, peppercorns and mix together.
  • Transfer to a the terrine/loaf tin or casserole dish and pour in the wine.
  • Mix to distribute the flavours, cover and place it in the oven at 140 deg for 4 hours.
  • Taste a piece of pork and add more salt/pepper, if necessary.
  • Empty into a large sieve standing over a bowl and let all the fat drip through.
  • Shred the strips of meat with forks.
  • Pack the rillettes lightly into a terrine/loaf tin or glass pots.
  • When the pork is cool, pour the fat over it (you may need to heat the fat a little first).
  • Cover and refrigerate for up to a week - serve at room temperature.

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