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A French form of charcuterie. Cubes of pork are baked very slowly with pork fat in a closed pork (sometimes the meat has been previously pickled in salt, to add flavour). Unlike their cousin rillettes, rillons are cooked until tender, not soft, and they are left as cubes, rather than shredded. They can be served cold, or hot with fried apple rings or mustard and mashed potato.
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