Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in a recipe.
239 K 3.4/5 (75 reviews)
2 hours 20 min.
Easy
750 g
3 IngredientsLast modified on: July 30th 2016
For 750 g, you will need:
- 1
1 kg belly (streaky) bacon - 2
250 g lard - 3
1 litre dry white wine - Total weight: 2,250 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 2 hours 6 min.
All in all: 2 hours 20 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 - 7 min.
Cut 1 kg belly (streaky) bacon into fairly large chunks. Use lightly-salted pork belly if possible.
Note: There is no need to remove any pieces of gristle you might find, they can be removed easily after cooking or when served.
Note: There is no need to remove any pieces of gristle you might find, they can be removed easily after cooking or when served.
Stage 2 - 1 min.
Melt 1/4 of 250 g lard in a large saucepan on high heat, then add the pieces of bacon.
Stage 3 - 5 min.
Fry until browned all over.
Stage 4 - 1 min.
Add the rest of the lard, leave this to melt, then add 1 litre dry white wine (preferably a Touraine) and bring to the boil.
Turn the heat down to its lowest setting.
Turn the heat down to its lowest setting.
Stage 5 - 2 hours
Leave to cook gently on low heat for 2 hours uncovered until the rillons are "confit".
Stage 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.
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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=40 % | 20 RDI=2 % | 840 RDI=130 % | 7,970 RDI=400 % | 33,350 RDI: 400 % |
| Per 100 g | 4 RDI=2 % | 0 | 40 RDI=6 % | 350 RDI=20 % | 1,480 RDI: 20 % |
How much will it cost?
- For 750 g : 13.50 €
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
Tagliatelle with rillons and tomatoes
For this very simple recipe, roast rillons to your taste, tomato and pasta.
22 K 40 min.
This recipe uses (among others)
Dry white wine
Like these other recipes: Scallops with crunchy vegetables and wine sabayon, Spring veal sauté , Cod loin with saffron, Turmeric risotto, Turban of sole with langoustines, ... See them all 69
Belly (streaky) bacon
Like these other recipes: Meatballs, Tartiflette, Stuffed pumpkin gratin, Rabbit terrine, Cassoulet, ... See them all 31
Lard
Like these other recipes: Truffade original, Soup Cornouaillaise, Cured Pork Belly With Lentils, Two-cheese quiche, Hearty potato and ham gratin, ... See them all 10
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025483 K 25 20 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018436 K 24.3 45 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012793 K 43 25 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011543 K 44.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
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.