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Potted meat (rillettes)

Name: Potted meat (rillettes)
Prep time: 33 min
Cook time: 6 h 13 min
Total time: 6 h 46 min
Yield: 1 kg 800 g
Cuisine: French
Ingredients: 1 kg belly (streaky) bacon (unsalted); 500 g ham; 200 g lard; 18 g coarse salt; 4 g pepper; 50 g lard

Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.

468 K 2× 3.9/5 (43 reviews)

6 hours 50 min. difficulté

Easy

11.75 €

1 kg 800 g

6 Ingredients

Last modified on: October 3^rd 2019

For 1 kg 800 g, you will need:

1 1 kg belly (streaky) bacon (unsalted)
2 500 g ham
3 200 g lard
4 18 g coarse salt
5 4 g pepper
6 50 g lard
Total weight: 1,775 grams

Times for this recipe

Preparation: 35 min.

Cooking: 6 hours 15 min.

All in all: 6 hours 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Remove the rind and any hard parts of 1 kg belly (streaky) bacon (unsalted), cut into pieces.

Stage 2 - ⌛ 5 min.

Cut 500 g ham into pieces.

Stage 3 - ⌛ 3 min.

Melt 50 g lard in a large pan over high heat.

Stage 4 - ⌛ 10 min.

Add the pieces of pork, and leave to colour a few minutes.

Stage 5 - ⌛ 1 min.

Turn the heat down to minimum and add the pieces of ham and 200 g lard.

Stage 6 - ⌛ 1 min.

Add 18 g coarse salt and 4 g pepper.

Note that the good ratio is 12 grams of salt + 3 grams of pepper per kilo of meat.

If you use a different weight of meat, you can calculate a new seasoning with this little calculator:

Stage 7 - ⌛ 6 hours

Cover the pan and leave on very low heat for 6 hours.

Stage 8

After 6 hours, the meat will be reduced to a conserve.

Stage 9 - ⌛ 3 min.

With a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds and form rillettes.

Stage 10 - ⌛ 3 min.

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.

Stage 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.

And to drink?

A good red wine, with plenty of tannins.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	190 RDI=70 %	20 RDI=1 %	950 RDI=140 %	9,340 RDI=470 %	39,080 RDI: 470 %
Per 100 g	10 RDI=4 %	0	50 RDI=8 %	530 RDI=30 %	2,210 RDI: 30 %

How much will it cost?

For 1 kg 800 g : 11.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 2 comments already posted on this recipe

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.
jh december 12^th 201114:49 2
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.
Lori december 11^th 201119:51 1

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