Their line of pates and rillettes are wonderful, affordable and versatile. We are pleased to introduce this line to our customers. We will add serving suggestions and recipes on the blog also.

Pork Rillettes are the ones the French actually eat, as opposed to the higher end and far more expensive Goose ones often seen in gourmet shops. Pork rillettes are a pantry staple and found in restaurant menus, in kitchens and everywhere.

The lid of the can (127 gram or 4. 5 oz) can be closed to guarantee freshness after opening.

Rillettes is a preparation of meat similar to pate. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough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 or toast and served at room temperature. The soft, smooth texture is a deciding factor in determining a good rillette dish. Like cassoulet or fondue, 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 pate.