Made of meat or poultry (traditionally pork, goose or duck, but also fish and rabbit) that has been cooked in seasoned fat and then shredded or pounded into a paste to be served cold. To mature the rillettes once they're made, they're usually  placed in ramekins and a thin layer of fat is spread over the top to seal them during a storage and aging period. This meat paste can be served as an appetizer, spread on vegetables, crackers or bread.



In collaboration with the Charcuterie and Catering Information Center

Photo : CICT / Infocharcuteries

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