rillettes
Sign in to saveRillettes (, also , ) is a preservation method similar to confit in which meat is seasoned, submerged in fat, and cooked slowly over the course of four to ten hours. The meat is shredded and packed into sterile containers covered in fat. Rillettes is traditionally made with goose or duck, and are commercially most commonly made with pork, but also made with other meats such as chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna, pike or salmon. Rillettes are typically served at room temperature spread thickly on toasted bread.
Key facts
- Food.name
- Rillettes
- Food.image
- Rillettes.jpg
- Food.image_size
- 250px
- Food.caption
- Rillettes du Mans
- Food.country
- France
- Food.type
- Spread
- Food.main_ingredient
- Meat (pork, goose, duck, chicken, game birds, rabbit), salt, fat
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 2,059 products
- Energy
- 291 kcal
- Fat
- 26.4 g
- — of which saturates
- 8.6 g
- Carbohydrates
- 2.1 g
- — of which sugars
- 0.6 g
- Fibre
- 0.2 g
- Protein
- 17.5 g
- Salt
- 1.72 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Rillettes.jpg
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- Commons category
- Rillettes
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via Wikidata · CC0
~3 min read
Article
3 sectionsContents
- Etymology
- See also
- References
Rillettes (, also , ) is a preservation method similar to confit in which meat is seasoned, submerged in fat, and cooked slowly over the course of four to ten hours. The meat is shredded and packed into sterile containers covered in fat. Rillettes is traditionally made with goose or duck, and are commercially most commonly made with pork, but also made with other meats such as chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna, pike or salmon. Rillettes are typically served at room temperature spread thickly on toasted bread.
Sarthe (Le Mans), Tours, and Anjou, all in central France, are notable sources of rillettes.