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Rillons de Tours (Slideshow version)

Stage 6/6 : 5 min.

Drain after cooking. The rillons are ready and can be eaten hot or cold.

Remarks

Choose the leanest bacon you can as this makes the best rillons. You can use smoked bacon if you enjoy the flavour.

The lard can be filtered and saved after cooking to use next time you cook rillons.

As mentioned above, rillons can be used in any recipe that calls for lardons (bacon bits), such as quiche lorraine.

And to drink?

A red wine from the Touraine, such as a Gamay, or the same white wine as you have used in the recipe.

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