Smoked Pork Rillettes
Utilising every part of the pig, we salt the cheeks and the hocks before smoking gently over oak for two days. It’s then cooked slowly until the meat is falling apart. Once cool enough to handle, we strip all the meat out and add lashings of white wine, brandy, our own smoked lard, a generous amount of hand blended spices and delicious locally made butter from Winter Tarn Dairy.
It’s then cooked really slowly in the oven to infuse all those delicious flavours. Next, the whole lot is shredded by hand, again leaving just the best meat behind. The final product is then set in its own juices and capped with a mix of herb infused lard & butter. All you need now is a good wedge of buttery sourdough, some pickles & a nice glass of red!
Utilising every part of the pig, we salt the cheeks and the hocks before smoking gently over oak for two days. It’s then cooked slowly until the meat is falling apart. Once cool enough to handle, we strip all the meat out and add lashings of white wine, brandy, our own smoked lard, a generous amount of hand blended spices and delicious locally made butter from Winter Tarn Dairy.
It’s then cooked really slowly in the oven to infuse all those delicious flavours. Next, the whole lot is shredded by hand, again leaving just the best meat behind. The final product is then set in its own juices and capped with a mix of herb infused lard & butter. All you need now is a good wedge of buttery sourdough, some pickles & a nice glass of red!
Utilising every part of the pig, we salt the cheeks and the hocks before smoking gently over oak for two days. It’s then cooked slowly until the meat is falling apart. Once cool enough to handle, we strip all the meat out and add lashings of white wine, brandy, our own smoked lard, a generous amount of hand blended spices and delicious locally made butter from Winter Tarn Dairy.
It’s then cooked really slowly in the oven to infuse all those delicious flavours. Next, the whole lot is shredded by hand, again leaving just the best meat behind. The final product is then set in its own juices and capped with a mix of herb infused lard & butter. All you need now is a good wedge of buttery sourdough, some pickles & a nice glass of red!
Ingredients list:
Free range Pork Hocks & cheeks. Sea Salt, Wine (Sulphites), Lard, Brandy, Onion, Butter (Milk), Black Pepper, Dill seeds Rosemary, Garlic, Bay Leaf, Mace, Cloves.
Allergen Information:
See ingredients listed in bold
Nutritional Information per 100g serving:
Energy 1016.9kJ,
Energy 244.4kcal,
Fat 17.7g,
of which saturates 6.8g,
Carbohydrate 0.8g,
of which sugars 0.5g,
Protein 17.1g,
Salt 2.4g