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A French form of charcuterie. They date back as far as the 15th century and resemble a cross between paté and potted meat. They are made by very slowly baking pork cubes with pork fat, in a closed pot, until it falls apart. It is then shredded, mixed back with the melted fat and left to set. They can also be made with duck, goose and rabbit, while modern restaurant trends have added untraditional mackerel and salmon. See 'Rillons'