Finely dice the pork and bacon. Put the bouquet in a linen bag and tie it. 2.
Brown the pork and bacon in a casserole, reduce the temperature. Put the bag with the spices into the casserole.
Season with salt and pepper. Pour about 100 ml of water.
Cook the rillettes at low temperature with the lid closed for about 4 hours. Stir frequently and add water if necessary, if the quantity becomes too dry and hangs in the cooking pot.
Remove the linen bag. Pour off the fat into a large enough bowl. Shred the meat with a cradle knife or fork. Place in a ceramic lard pot form. Pour enough of the fat on top to cover the quantity. Cover with greaseproof paper. Cool and serve as an entrée with fresh bread no earlier than 24 hours.
Rillettes and rillons are famous specialties of the Loire region, which can be bought today not only all over France, but also in our country. The three cities of Le Mans, Tours and Angers consider themselves their true “inventors”. Rillettes and rillons are always made of lean meat cooked in fat, in the first case the meat is minced again after cooking, in the second it is not. Besides pork rillettes, there are also goose rillettes, rabbit rillettes and rillettes made of several types of meat.
Our tip: use bacon with a subtle smoky note!
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