Rillettes

Culinary definition of rillettes:  A seasoned meat dish made of very small or pulverized, seasoned pieces of cooked pork, rabbit, poultry, game or fish (or combination thereof), put into small dishes or ramekins then sealed with a thin layer of fat as a preservative.  Somewhat like pâté.

C@H FOOD FOR THOUGHT
A rillete is the finished product, not the ingredients, and is distinguished from pâté and terrine by the method of preparation and final presentation.  Rillettes are always made by slowly cooking meat - generally pork - over low heat in fat and seasoning and a generous amount of salt, until it is tender enough to be pulled apart and pounded or processed into a paste with enough body to shape into a mound for immediate consumption, or smoothed into a dish or dishes.

Rilletes were originally made from pork but contemporary offerings span the range of proteins, seafood included.  Typically served at room temperature, offered as a spread for toast or bread. The layer of fat seals the rillettes from ambient air, allowing them to be stored in the fridge for several weeks without spoiling (assuming the fat seal is not broken or disturbed).

✭ ✭ ✭ Sunday Brunch.  There is nothing quite like a visit to an authentic French Bistro for charcuterie brunch on Sunday - housemade sausage, pâté, rillettes, terrines, confit and gherkins offered with glorious baguettes and rustic French wine.   DIY French Bistro is easy to emulate at home if you start with just one homemade rillette and let the neighborhood deli fill in the blanks.  Finish with a light-bodied (and inexpensive) Beaujolais or Gamay, or a crisp dry white Rioja, to cut the fat and add to the fun!  Bon appétit!

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