📝 About This Recipe
Hailing from the lush Loire Valley, Rillettes de Tours is a protected French delicacy celebrated for its distinctively golden hue and tender, chunky texture. Unlike its smoother cousins, this version is slow-cooked in an open pot to achieve a beautiful caramelization that develops deep, savory notes of roasted pork and subtle spice. It is the ultimate rustic appetizer, offering a rich, melt-in-your-mouth experience that captures the heart of traditional French charcuterie.
🥗 Ingredients
The Meat
- 1.5 kg Pork Shoulder (Butt) (cut into 3cm cubes, skin removed)
- 500 g Pork Belly (high quality, rind removed and cubed)
- 250 g Pork Back Fat (Lard) (diced small)
The Aromatics & Liquids
- 150 ml Dry White Wine (Vouvray or Chenin Blanc) (traditional to the Tours region)
- 100 ml Water
- 30 g Fine Sea Salt (adjust to taste)
- 2 teaspoons Freshly Cracked Black Pepper
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves
- 1/4 teaspoon Allspice (ground)
For Preservation
- 100 g Lard (Rendered Pork Fat) (melted, for sealing the jars)
👨🍳 Instructions
-
1
Begin by cubing the pork shoulder and belly into uniform 3cm pieces. Place them in a large mixing bowl and toss thoroughly with the sea salt, black pepper, and allspice. Cover and let macerate in the refrigerator for at least 1 hour (or overnight for deeper flavor).
-
2
In a heavy-bottomed cast iron Dutch oven or a traditional copper pot, add the diced back fat and the water. Heat over medium-low heat until the fat begins to render and the water evaporates.
-
3
Add the seasoned pork pieces to the pot. Increase the heat slightly to 'gray' the meat, stirring constantly for about 10-15 minutes until the exterior of the pork is no longer raw, but do not brown it yet.
-
4
Pour in the white wine and add the bouquet garni (thyme and bay leaves). Bring to a very faint simmer.
-
5
Reduce the heat to the lowest possible setting. The goal is a 'shivering' simmer—barely any bubbles. Cook uncovered for 5 to 6 hours. Unlike other rillettes, the Tours style is cooked uncovered to allow moisture to escape and the meat to lightly caramelize.
-
6
Every hour, give the pot a gentle stir with a wooden spoon to ensure the meat at the bottom doesn't stick or burn. The meat should slowly break down in its own rendering fat.
-
7
By hour 5, the liquid should be gone, leaving only clear fat, and the meat should be incredibly tender, falling apart when touched. The meat should have a beautiful golden-brown color.
-
8
Remove the thyme sprigs and bay leaves. Using two forks or a sturdy whisk, break the meat apart. For Rillettes de Tours, you want a 'disintegrated' but slightly chunky texture, not a smooth paste.
-
9
Taste the mixture. It should be slightly over-seasoned because the flavors will mute once the dish is chilled and served cold.
-
10
Transfer the warm mixture into sterilized glass jars or stoneware crocks. Press down firmly to remove air pockets, leaving about 1cm of space at the top.
-
11
Pour a layer of melted lard over the top of each jar to create an airtight seal. This preserves the meat and prevents oxidation.
-
12
Allow to cool to room temperature, then refrigerate. For the best flavor, let the rillettes mature for at least 3 days before serving.
💡 Chef's Tips
Patience is your best ingredient; if you cook the meat too fast, it will become tough rather than meltingly tender. Always use a heavy-bottomed pot to distribute heat evenly and prevent localized burning during the long cook time. Don't skimp on the fat; the fat is what carries the flavor and provides the signature silky mouthfeel. If the meat seems too dry when shredding, stir in a little more melted lard or a spoonful of the cooking juices from the bottom of the pot. Ensure the jars are perfectly clean to extend the shelf life of your rillettes up to several weeks.
🍽️ Serving Suggestions
Serve at room temperature (remove from fridge 30 minutes prior) so the fat softens and the flavors bloom. Spread generously on a toasted baguette or thick slices of rustic sourdough bread. Pair with sharp cornichons and a dollop of Dijon mustard to cut through the richness of the pork. Complement the dish with a crisp glass of Vouvray or a light-bodied Loire Valley red like Chinon. Include on a charcuterie board alongside pickled pearl onions and dried apricots.