Potted meat (rillettes) (Slideshow version)
Stage 11/11 : 10 min.
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.