Some time ago I did a post about the Sarthe, a vast area 160 miles west of Paris, famous for its 24 hours car race (24 heures du Mans) and the Rillettes.
We are spending a weekend at Saint Vincent du Louerer where Mr LeHoux, master of the Rillette charcuterie, has won (yet again!) a medal in a regional Rillette Contest. Rillettes is a spread of pork meat/fat, diced and cooked for hours in iron pans (see picture) and seasoned with art! It is served cold as an apetizer. (see http://aworldinapan.blogspot.com/2007/08/celebration-and-rillettes.html)
Nowadays, rillettes are made of duck, goose, chicken ... but the original recipe is with porc meat.
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