Pork Rillettes
A rich, smooth classic pork rillettes made in our kitchens to a proper French recipe. Pork belly and shoulder are lightly cured overnight with salt, nutmeg and black pepper, then gently confited in our own rendered pork fat until luxurious and silky. The tender pork is then whipped into a smooth pâté with softened shallots, herbs and a splash of brandy, which is seasoned and set into an old-fashioned terrine mould, available whole or in smaller slices.
The ideal option for those who love pork but aren’t keen on liver, just add plenty of crusty bread and Ginger Pig pickles.
Price range: £6.59 through £36.25
This pâté is fully cooked and ready to serve. It is best sliced while still fridge-cold before being allowed to come up to room temperature for 15 minutes. Dip a sharp knife briefly in boiling water, wipe the blade dry with kitchen roll, make a slice and then repeat the process – the hot water and kitchen roll between each slice will help you achieve a neat finish.
Please keep refrigerated. See label for shelf life.
Pork Shoulder, Shallots, Bay Leaves, Thyme, Garlic, Brandy (Sulphites), Pork Fat, Nutmeg, Black Pepper, Juniper, Salt
ALLERGENS: Sulphites
