Rillettes de Tours

By James MacGuire

French Recipes

Charcuterie Recipes

Meat Recipes

The notion that charcutiers use rillettes to rescue the bits of meat that stubbornly cling to pork bones was dispelled for me years ago when I saw the chef Charles Barrier, at his restaurant in Tours, put half a pig into an enormous pot and set it on the stove to simmer. Barrier had learned the process at age…