Rillettes

Rillettes are a French-style meat preparation and preservation method in which meat is slowly cooked in fat, shredded, and packed under a layer of fat.

Rillettes are a French-style meat preparation and preservation method in which meat is slowly cooked in fat, shredded, and packed under a layer of fat. They are traditionally made with pork, goose, or duck, but modern versions can also use poultry, rabbit, game, or fish. In Canada, rillettes are available in specialty food shops, charcuterie counters, and French-inspired restaurants.

Definition and preparation

Rillettes are a preserved meat preparation made by cooking meat slowly in fat, then shredding it and packing it into pots or jars. The surface is covered with fat to help preserve the contents. The meat is cooked very slowly until tender, then shredded and packed under a protective fat layer.

Ingredients and variations

Although pork is the most common modern ingredient, traditional and contemporary rillettes may be made from duck, goose, rabbit, poultry, game, or fish. Sources also note regional and commercial variations. Traditional versions are associated with pork, goose, and duck.

Serving and texture

Rillettes are usually served as a spread at room temperature, commonly on bread or toast. Their texture is coarse and fibrous rather than smooth. They are similar to pâté but are usually coarser in texture.

Culinary context

Rillettes are often compared with pâté, terrine, and confit because of their preservation methods and spreadable form. They are part of French charcuterie traditions.