rillettes

• “In classic French cookery, the term rillettes refers to meat cooked in its own fat and juices, much like a confit.”

  Stuff.co.nz - Stuff

• “Remove the rillettes from the refrigerator about an hour before you plan to eat them.”

  Rillettes II, (The Obsessed) : Lamb

• “His schoolmates would relish deliveries of special sausages called rillettes and chunks of pork fried in its own fat, called rillons .”

  The Wall Street Journal: Like Dining With Rabelais

• “The entire meal was delicious, but the rillettes were a revelation.”

  Paisano: Duck Rillettes

• “The rillettes were a revelation, how could something so simple taste so good?”

  Paisano: Duck Rillettes

• “The rillettes was the perfect temperature—still cold, but soft enough to spread on the accompanying nutty Ak-Mak crackers.”

  June « 2005 « I HEART BACON

• “My wife, who is French, indicated that this method of cooking pork reminded her a little of the preparation of "rillettes" in France which is pork and pork fat cooked in the oven without the lard until it becomes something akin to a mush.”

  The cheese plague

• “rillettes" and "rillons" was the chief feature of their mid-day meal, between the early breakfast and the parent's dinner, which was ready when we returned from school.”

  The Lily of the Valley

• “In addition to being a wonderful butcher shop, they also have an amazing array of smoked meats, beef jerky seasoned with an addictive mix of star anise and red chile, delicious terrines and rillettes, and fresh lard and stocks.”

  The Huffington Post: Laura Silverman: Eating Meaty

• “Scoop out the cooked potato, mash with the rillettes and pile back into the potato skin and bake until the top crisps.”

  The Guardian: Nigel Slater's classic pork rillettes recipe

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