This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
6 hours 50 min.
Easy
11.75 €
1 kg 800 g
6 IngredientsLast modified on: October 3rd 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.
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:
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...
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.
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.
Some other recipes using this recipe
Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.
53 K3.8 60 min.
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).
139 K4.9 30 min.
This recipe uses (among others)
Belly (streaky) bacon
Like these other recipes: "Land and sea" kebabs, Potatoes with bacon and herbs, Avengers' potatoes, Hamburgers, Eggs Arsène, ... See them all 32
Ham
Like these other recipes: French toast "cordon bleu", Croque-monsieur complet, Purple artichokes in a cheesy gratin, Paté en croute (terrine in a pie crust), Leeks with ham, ... See them all 32
Lard
Like these other recipes: Cured Pork Belly With Lentils, Flamiche, Rillons de Tours, Soup Cornouaillaise, Hearty potato and ham gratin, ... See them all 9
Coarse salt
Like these other recipes: How to cook pasta properly, How to prepare broccoli, Foie gras cured in salt, Gravlax, French bean salad with vinaigrette , ... See them all 16
Other recipes you may also like
Spicy hot toasted cashew nuts
Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe. September 20th 202065 K 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017487 K4.2 2 hours 15 min.
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread. April 6th 2017241 K3.8 2 hours 5 min.
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted. November 3rd 2011274 K 14.7 1 hour 30 min.
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts. May 10th 2023123 K5 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe
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.