The rillettes are prepared using traditional methods. Although I usually try to avoid this overused expression, it fits perfectly here: a well-raised pig, exceptional meat, and very slow cooking in a cauldron (between 12 and 14 hours) to develop deep and lingering aromas.

The meat (primarily belly, with some shoulder and ham trimmings) is first cooked in a cast-iron and stainless steel cauldron until deeply browned (about 2 hours with regular stirring).

Once the aromatics are added (onions, garlic), the mixture is left to slow-cook, covered, for 6 to 8 hours over VERY low heat, then the heat is turned off.

At this stage, the fat rises to the surface; most of it is removed, and cooking resumes while stirring constantly. The objective is to remove as much moisture as possible while shredding the pieces of meat. After about two hours of this process, the meat is completely broken down and begins to catch at the bottom of the cauldron (and your arms begin to ache).

From this point, the fat is gradually reintroduced while stirring constantly, creating an emulsion (much like a mayonnaise) until saturation.
And that’s it—they are ready to be potted into jars or terrines.

This lengthy and demanding technique has delighted generations of French people with an intensely flavorful product (cascading Maillard reactions!!) and perfect stability (rillettes were invented long before the refrigerator). Indeed, this process replaces most of the water in the meat with fat, which prevents pathogenic bacteria from developing while capturing every aroma.

Today, industrial rillettes are produced in less than 2 hours using meat that is minced before and/or after cooking.

Gascon Black Pork Rillettes