Potted meat (rillettes)
For 1 kg 800 g, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Cooking : 6 hours 13 min.
Start to finish : 6 hours 46 min.
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Step by step recipe:
Remove the rind and any hard parts of 1 kg streaky bacon (unsalted), cut into pieces.
Cut 500 g ham into pieces.
Melt 50 g lard in a large pan over high heat.
Add the pieces of pork, and leave to colour a few minutes.
Turn the heat down to minimum and add the pieces of ham and 200 g lard.
Cover the pan and leave on very low heat for 6 hours.
After 6 hours, the meat will be reduced to a conserve.
With a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds and form rillettes.
Mix until reaching desired consistency: not too much if (like me) you prefer to have bigger pieces in your rillettes, more if you prefer the rillettes smoother.
Put rillettes into jars, removing meat with a skimmer, and cover the top with a little lard.
Leave to cool, then cover, then refrigerate overnight or longer.
Share with friends with a good bread, and pickles or mushrooms in vinegar.
The acid taste of pickles goes well the mildness of the rillettes, and if you also have a good red wine, then you will be kings of all the world...
Remarks:If you like to vary proportions, please try to respect: Half as much ham as fat pork (belly), 12 g salt + 3 g pepper per kilogram meat.
For the duck version, replace lard with duck fat, and ham with duck breasts. It's a very very good idea to use the fat from cooking a foie gras for this.
Recipes which use it: 1
And to drink?A good red wine, with plenty of tannins.
Last modified on: February 21th 2011
Your 2 comments or questions on this recipe:
In this recipe you do not say how much pork to use. You say 1kg of streaky bacon - is that the pork you mean? Can you not use real pork untreated and unsmoked? And if you use duck do you just substitute a kilo of duck meat? Thanks.
Comment #1 posted on december 11th 2011 at 19:51 by Lori.
1) Yes, streaky bacon is 100% pork meat.
2) No because real pork is not fat enough, and there is ham.
3) Yes but instead of ham only, you should keep streaky bacon.
Comment #2 posted on december 12th 2011 at 14:49 by jh.