Step by step recipe:

1. 10 min.
   Remove the rind and any hard parts of 1 kg belly (streaky) bacon (unsalted), cut into pieces.
2. 5 min.
   Cut 500 g ham into pieces.
3. 3 min.
   Melt 50 g lard in a large pan over high heat.
4. 10 min.
   Add the pieces of pork, and leave to colour a few minutes.
5. 1 min.
   Turn the heat down to minimum and add the pieces of ham and 200 g lard.
6. 1 min.
   Add 18 g coarse salt and 4 g pepper.
7. 6 hours
   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. 3 min.
   With a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds and form rillettes.
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.
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.

Recipes which use it: 2

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And to drink?

A good red wine, with plenty of tannins.

Source:

Home made

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This recipe use (among others)

• Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Fried egg in bread, Avengers' potatoes, Sunday night pasta, "Land and sea" kebabs, Potato wallets, ...  [All]
• Ham: You can check-out other recipes which use it, like for example: Mozzarella pasta bake, Croque-monsieur complet, Welsh (French Welsh Rarebit), French toast "cordon bleu", Involtinis, ...  [All]
• Lard: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Bacon rolls, Flamiche, Truffade, Rillons de Tours, ...  [All]
• Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Burger buns, How to prepare endives , Stock-pot fish , How to prepare spinach, Pickled gherkins, ...  [All]