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Similar in appearance to a pâté, made by cooking meat, usually pork slowly in lard, then pounding it into a smooth paste. This paste is potted into small dishes and served cold as an hors d’oeuvre, accompanied by toast or bread. Pork rillettes, a delicacy from Anjou and Tours, are characterized by their fine, smooth texture; rillettes from other regions such as Le Mans and La Sarthe usually contain larger pieces of meat. Rillettes can also be made from goose, rabbit, poultry and fish.