Rillettes d`Angers

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Salt and pepper the meat cubes.
Melt the bacon cubes in a heavy saucepan until there are only cracks left. Now add the meat, the water and the bay leaves, bring to the boil once and then simmer on a low flame for about 4-5 hours. The meat should now crumble.
Either fill hot in earthenware pots or in glasses, press the meat down a little and let cool. If the fat layer is not high enough (it should be about 1/2 cm above the meat), melt the lard and pour over it.
Can be kept in the refrigerator for approx. 4 weeks. For me it is always plastered away much faster.
If you want to preserve the rillettes, you should fill them hot into glasses, pour lard over them, put the lid on and boil them down at 100 ° C for 45 minutes.
Make sure that the glasses are only ¾ full.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.