Potted meat (rillettes)
A recipe from cooking-ez.com
360K 24.0 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: 1,772 grams
|Preparation||Cooking||Start to finish|
|33 min.||6 hours 13 min.||6 hours 46 min.|
Step by step recipe
- 1: Remove the rind and any hard parts of 1 kg belly (streaky) bacon (unsalted), cut into pieces.
- 2: Cut 500 g ham into pieces.
- 3: Melt 50 g lard in a large pan over high heat.
- 4: Add the pieces of pork, and leave to colour a few minutes.
- 5: Turn the heat down to minimum and add the pieces of ham and 200 g lard.
- 6: 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:
- 7: Cover the pan and leave on very low heat for 6 hours.
- 8: After 6 hours, the meat will be reduced to a conserve.
- 9: With a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds and form rillettes.
- 10: 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.
- 11: 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...
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
December 5th 2021.