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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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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