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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.

75,4023.5/5 for 42 ratings

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Last modified on: July 30^th 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 those ingredients for: 250 g 375 g 750 g 1 kg 500 g 2 kg 250 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
13 min.	2 hours 6 min.	2 hours 19 min.

Keeping: Several days in the fridge, covered with plastic film.

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 - 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.

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.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
7,965 Kcal or 33,348 Kj	94 gr	20 gr	835 gr
398 %	36 %	2 %	127 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
354 Kcal or 1,482 Kj	4 gr	1 gr	37 gr
18 %	2 %	<1 %	6 %

% 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?

For 750 g : 13.50 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Confit of carrots with bacon, Eggs Arsène, Potatoes with bacon and herbs, Fried egg in bread, Avengers' potatoes, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Hollandaise sauce, Spring veal sauté , Beurre blanc sauce, Cheese tart, ... All
	Lard: You can check-out other recipes which use it, like for example: Potted meat (rillettes), Two-cheese quiche, Flamiche, Truffade, Potted meat (rillettes), ... All

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