Rillettes
Encyclopedia
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
similar to pâté
Pâté
Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
. Originally made with pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
, the meat is cubed or chopped, salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
ed heavily and cooked slowly in fat
Fat
Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...
until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
or toast
Toast
Toast is bread that has been browned by exposure to radiant heat. This browning reaction is known as the Maillard reaction. Toasting warms the bread and makes it firmer, so it holds toppings more securely...
and served at room temperature.
Rillettes are also made with other meats, goose
Goose
The word goose is the English name for a group of waterfowl, belonging to the family Anatidae. This family also includes swans, most of which are larger than true geese, and ducks, which are smaller....
, duck
Duck
Duck is the common name for a large number of species in the Anatidae family of birds, which also includes swans and geese. The ducks are divided among several subfamilies in the Anatidae family; they do not represent a monophyletic group but a form taxon, since swans and geese are not considered...
, chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
, game birds, rabbit
Rabbit
Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world...
and sometimes with fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate 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...
such as anchovies
Anchovy
Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
, tuna
Tuna
Tuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
or salmon
Salmon
Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
.
Sarthe
Sarthe
Sarthe is a French department, named after the Sarthe River.- History :The department was created during the French Revolution on March 4, 1790, pursuant to the law of December 22, 1789, starting from a part of the province of Maine which was divided into two departments, Sarthe to the east and...
(Le Mans
Le Mans
Le Mans is a city in France, located on the Sarthe River. 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 Mans. Le Mans is a part of the Pays de la Loire region.Its inhabitants are called Manceaux...
), Tours
Tours
Tours is a city in central France, the capital of the Indre-et-Loire department.It is located on the lower reaches of the river Loire, between Orléans and the Atlantic coast. Touraine, the region around Tours, is known for its wines, the alleged perfection of its local spoken French, and for the...
, and Anjou
Anjou
Anjou is a former county , duchy and province centred on the city of Angers in the lower Loire Valley of western France. It corresponds largely to the present-day département of Maine-et-Loire...
are notable sources of rillettes.
The term rillette perhaps refers to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly 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 Anjou, 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.
Like cassoulet
Cassoulet
Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat , pork skin and white haricot beans....
or fondue
Fondue
Fondue is a Swiss dish of melted cheese served in a communal pot over a spirit lamp , and eaten by dipping long-stemmed forks with bread into the cheese...
, this French dish has its many regional definitions. In general most rillettes are served at room temperature, as a spread with toast points, much like a paté. Pork rillettes from the Northwestern regions of Tours and Anjou are famous for their rich texture and bronze color achieved during the cooking process. These rillettes have lovingly been referred to as "brown jam". Rillettes from the adjacent département of Sarthe
Sarthe
Sarthe is a French department, named after the Sarthe River.- History :The department was created during the French Revolution on March 4, 1790, pursuant to the law of December 22, 1789, starting from a part of the province of Maine which was divided into two departments, Sarthe to the east and...
are distinguished by a more rustic texture, complete with larger pieces of pork and less color.
In Quebec, cretons
Cretons
In Quebec cuisine, cretons is a pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast...
are similar to rillettes.