Regional specialties

Rillettes

A spread made from meat cooked until tender and pulled into fibers.

Say it: ree-YET (approximate English pronunciation)

Rillettes turns slow-cooked meat into a coarse spread, often served with bread. Pork is a familiar choice, and Tours has a recognized regional tradition; restaurants also make duck and other versions. The texture is usually more fibrous than a smooth pâté. Fish rillettes use the same name for another preparation, so check the main ingredient.

Names to look for on menus

rillettes, rillette, pork rillettes, duck rillettes, rillettes de tours

Explore its regional connections: Loire Valley

Find it in the US ↓