Rillette From the Rooting Pig

For the rillette, cut the fat bacon into cubes and render in a hot pot. Then lift out the grammels (cracklings) with a slotted spoon.

Remove from the heat and add a good eight glasses of white wine. Bring to the boil again, dice the pork neck and add it. Finely dice shallots and garlic cloves and stir in as well.

Season with thyme, marjoram, bay leaves and some grated nutmeg. Add enough lard to just cover the meat. Simmer slowly until the meat falls apart. It takes several hours!

Then lift out the meat and cut it with a fork. Remove the bay leaves. Return to the lard and simmer for another 1/2 hr. Pour into clean jars and seal while hot.

Keep refrigerated and use quickly after opening. Unopened it will keep for about 2 months!

Preparation Tip:

The quantity makes 3 jars of 150 g. Tastes great for snack on fresh bread! Or even as a gift, the Rillette is something different than a bottle of wine!

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