1,023 easy and fully explained recipes, with 11,222 photos and 77 videos

Potted meat (rillettes)

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.
286,704 25/5 for 8 ratings
Grade this recipe:

Last modified on: December 11th 2016

For 1 kg 800 g, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
33 min.6 hours 13 min.6 hours 46 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1 - 10 min.
Potted meat (rillettes) : Photo of step #1
Remove the rind and any hard parts of 1 kg belly (streaky) bacon (unsalted), cut into pieces.

Stage 2 - 5 min.
Potted meat (rillettes) : Photo of step #2
Cut 500 g ham into pieces.

Stage 3 - 3 min.
Potted meat (rillettes) : Photo of step #3
Melt 50 g lard in a large pan over high heat.

Stage 4 - 10 min.
Potted meat (rillettes) : Photo of step #4
Add the pieces of pork, and leave to colour a few minutes.

Stage 5 - 1 min.
Potted meat (rillettes) : Photo of step #5
Turn the heat down to minimum and add the pieces of ham and 200 g lard.

Stage 6 - 1 min.
Potted meat (rillettes) : Photo of step #6
Add 18 g coarse salt and 4 g pepper.

Stage 7 - 6 hours
Potted meat (rillettes) : Photo of step #7
Cover the pan and leave on very low heat for 6 hours.

Stage 8
Potted meat (rillettes) : Photo of step #8
After 6 hours, the meat will be reduced to a conserve.

Stage 9 - 3 min.
Potted meat (rillettes) : Photo of step #9
With a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds and form rillettes.

Stage 10 - 3 min.
Potted meat (rillettes) : Photo of step #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.

Stage 11 - 10 min.
Potted meat (rillettes) : Photo of step #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 for this.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Recipes that use this recipe: 2

Rillettes stuffed mushrooms
Rillettes stuffed mushrooms
Fried rillettes
Fried rillettes
And to drink?: A good red wine, with plenty of tannins.


Home made

More recipes?

This recipe uses (among others)
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Involtini-Style Filet Mignon , Chicken club sandwich, Meatballs, Confit of carrots with bacon, Sausagemeat, ... All
HamHam: You can check-out other recipes which use it, like for example: French toast "cordon bleu", Mushroom buckwheat pancakes, Ham pasta bake, Ham à la Russe, Mozzarella pasta bake, ... All
LardLard: You can check-out other recipes which use it, like for example: Rillons de Tours, Cured Pork Belly With Lentils, Bacon rolls, Flamiche, Two-cheese quiche, ... All
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Salmon marinated like herring, Fish in a salt crust, French bean salad with vinaigrette , Burger buns, ... All

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 2 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page