Rillettes (, also , ) is a preservation method similar to

confit Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation. Confit, as a cooking term, describes when food is cooked in grease, oil, or suga ...

where meat is seasoned then slow cooked submerged in fat and cooked at an extremely slow rate for several hours (4 to 10 hours). The meat is shredded and packed into sterile containers covered in fat. Rillettes are most commonly made with pork, but also made with other meats such as

goose A goose ( : geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera ''Anser'' (the grey geese and white geese) and '' Branta'' (the black geese). Some other birds, mostly related to the ...

duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form t ...

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

game bird Galliformes is an order of heavy-bodied ground-feeding birds that includes turkeys, chickens, quail, and other landfowl. Gallinaceous birds, as they are called, are important in their ecosystems as seed dispersers and predators, and are often ...

rabbit Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit speci ...

and sometimes with

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

such as

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...

pike Pike, Pikes or The Pike may refer to: Fish * Blue pike or blue walleye, an extinct color morph of the yellow walleye ''Sander vitreus'' * Ctenoluciidae, the "pike characins", some species of which are commonly known as pikes * ''Esox'', genus of ...

salmon Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...

. Rillettes are best served at room temperature spread thickly on toasted bread.

Sarthe Sarthe () is a department of the French region of Pays de la Loire, and the province of Maine, situated in the ''Grand-Ouest'' of the country. It is named after the river Sarthe, which flows from east of Le Mans to just north of Angers. It had ...

(

Le Mans Le Mans (, ) is a city in northwestern France on the Sarthe River where it meets the Huisne. Traditionally the capital of the province of Maine, it is now the capital of the Sarthe department and the seat of the Roman Catholic diocese of Le Man ...

Tours Tours ( , ) is one of the largest cities in the region of Centre-Val de Loire, France. It is the Prefectures in France, prefecture of the Departments of France, department of Indre-et-Loire. The Communes of France, commune of Tours had 136,463 ...

, and

Anjou Anjou may refer to: Geography and titles France * County of Anjou, a historical county in France and predecessor of the Duchy of Anjou **Count of Anjou, title of nobility *Duchy of Anjou, a historical duchy and later a province of France **Duk ...

, all in central France, are notable sources of rillettes. The term ''rillette'' can refer to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty

pork belly Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian ...

or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months. In

, rillaud was a speciality, plated in the shape of a pyramid and topped with the pig's tail; the rillettes were proudly displayed to the guest of honor. In time the rillette cooking style was applied to game birds, wild rabbit, and fish. Eventually several preparations for seafood rillettes were developed including an anchovy, tuna, and salmon version. Though the fish is not actually cooked in the fat, it is blended with fat to form the characteristic paste-spread. The soft, smooth texture is a deciding factor in determining a good rillette dish. Serving of rillettes

cassoulet Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), ...

fondue Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promote ...

, this French dish has its many regional definitions. In general most rillettes are served at room temperature, as a spread with

toast points A toast point is a triangular slice of bread that has been toasted after the crusts have been cut off. Toast points are commonly served as a side dish or as part of an hors d'oeuvre or snack using ingredients such as caviar and rillettes. Toast ...

, much like a pâté. Pork rillettes from the northwestern regions of Tours and Anjou are famous for the rich texture and bronze color achieved during the cooking process. Rabelais called rillettes "brown pig jam" (''brune confiture de cochon''). Rillettes from the adjacent ''

département In the administrative divisions of France, the department (french: département, ) is one of the three levels of government under the national level ("territorial collectivity, territorial collectivities"), between the regions of France, admin ...

'' of

are distinguished by a more rustic texture, complete with larger pieces of pork and less color. In Quebec,

cretons In Quebec cuisine, (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French '' rillettes''. ...

are similar to rillettes.

Etymology

The French word ''rillettes'' is first evidenced in 1845. It derives from the

Old French Old French (, , ; Modern French: ) was the language spoken in most of the northern half of France from approximately the 8th to the 14th centuries. Rather than a unified language, Old French was a linkage of Romance dialects, mutually intelligib ...

''rille'', meaning a slice of pork, which is first attested in 1480. This is a dialect variation of the Old French ''reille'', meaning a lath or strip of wood, from the

Latin Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...

''regula''.

Editions Larousse Edition may refer to: * Edition (book), a bibliographical term for a substantially similar set of copies * Edition (printmaking), a publishing term for a set print run * Edition (textual criticism), a particular version of a text * Edition Records ...

, ''Nouveau Dictionnaire Etymologique et Historique'' (1971), p.651.

References

{{reflist Lunch meat Spreads (food) French cuisine Culinary terminology

Etymology

See also

References