Characteristics of the main rillettes and other confit meats
Category | Origin | Composition | Look |
---|---|---|---|
Périgord anchauds | Périgord | walnuts of ham or pork loin, salted and peppered, often with garlic, cooked like a roast in pork fat, cooking juices | coated in pork fat; often canned |
Chichons or greasers | South West | fat, lean pork, goose or duck, minced cooked in confit fat, often with garlic | compact rillettes often moist |
Candied | |||
Goose or duck confit | South West | wings, thighs, pre-salted fillets, cooked in a pot in fat, drained, cooled | potted, covered with grease |
Confit of pork | South West | pork cooked in fat, covered with cooled fat | brown, potted, covered in grease |
Stuffed necks | South West | galantine stuffing in the skin of the neck of the goose or duck, cooked in fat; “perigourdine necks” with 10% goose or duck foie gras | long, sliced or not, covered in fat or not |
Frits | Aquitaine, Gascony | residue of pork fat casts (panne, back belly), with head, kidneys, hearts, cooked in fat | in jar, in pieces |
Scratch | |||
Bordeaux scratching | Aquitaine | 50% pork fat cubes browned in fat, 50% lean pork (shoulder, loin), sometimes pre-salted, exuded fat, eliminated, drained product | roses, like lean pre-salted pieces |
Lyon Grattons | Lyon and its region | residual fat from fat melting and pork fat, cut into large cubes, melted, browned and not molded | brown, terrine |
Crickets | |||
charentais crickets | Charentes | pork cooked over low heat (5-6 h), lightly crushed after cooking | cubes (2cm3), in a jar or salad bowl |
Perigordian crickets | Périgord | pork (throat, pan, fat), salted, goose or duck, slowly cooked in fat with cooked rinds (10% except “pork and goose” or “pork and duck”) | pink filaments of lean pork |
big crickets | Anjou, Touraine | rindless breast, partly defatted, cooked with cracklings, drained | of crackles |
Rillettes and rillons | |||
Franche-Comté rillettes | Franche-Comté | lightly smoked meats | dark brown, visible pieces |
Rillettes from Le Mans or Sarthe | Sarthe | large chunks of pork, slow cooked | clear, chunky structure, meat fibers |
Goose rillettes | the whole of France | pure goose (100% goose); goose (20% fat to ≥ 50% meat); goose and pork (lean goose > lean pork); pork and goose (≥20% lean, 20% fat) | light brown, paler than that of pork rillettes, in filaments or visible pieces |
Rillettes from Tours | Touraine | Pieces of pork meat cooked slowly after heavy browning, natural coloring (patrelle flavouring) | dark brown, meat chunks and fibers showing |
Poultry or rabbit rillettes | the whole of France | lean poultry or rabbit; or lean pork with poultry or rabbit | clear, visible pieces |
Fish or shellfish rillettes | the whole of France | flesh of fish or shellfish slowly cooked in butter and reduced to a paste and drops of lemon juice. | light or pink, visible pieces |
Rillauds or rillons | Anjou, Touraine | brisket pieces, pork shoulder slow cooked in pork fat | golden to brown cubes (20-200 g) |
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