Rillons de Tours


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.
228 K 3.4/5 (74 reviews)
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Last modified on: July 30th 2016
For 750 g, you will need:
  • 1 belly (streaky) bacon 1 kg belly (streaky) bacon
  • 2 lard 250 g lard
  • 3 dry white wine 1 litre dry white wine
  • Total weight: 2,250 grams

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Cooking: 2 hours 6 min.
All in all: 2 hours 20 min.
When should you start or finish this recipe?
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.
Rillons de Tours
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.

Stage 2 - 1 min.
Rillons de Tours
Melt 1/4 of 250 g lard in a large saucepan on high heat, then add the pieces of bacon.

Stage 3 - 5 min.
Rillons de Tours
Fry until browned all over.

Stage 4 - 1 min.
Rillons de Tours
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.

Stage 5 - 2 hours
Rillons de Tours
Leave to cook gently on low heat for 2 hours uncovered until the rillons are "confit".

Stage 6 - 5 min.
Rillons de Tours
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.
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 recipe90 RDI=40 %20 RDI=2 %840 RDI=130 %7,970 RDI=400 %33,350 RDI: 400 %
Per 100 g4 RDI=2 %040 RDI=6 %350 RDI=20 %1,480 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites
How much will it cost?
  • For 750 g : 13.50 €

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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
Tagliatelle with rillons and tomatoes

For this very simple recipe, roast rillons to your taste, tomato and pasta.
15 K 40 min.
This recipe uses (among others)
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