Pork Rilette

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I love living in Spain, the sun, the people and of course the fantastic food. In fact in my book, it is one of the best countries in the world for food. I live in the north of Spain, not that far from the French border. If there is one country in the world that could possibly push Spain into second place, it would be France. I am therefore ideally placed to sample the culinary skills of two of the finest exponents of the art. There is however one part of France that holds a special place in my heart, or should I say stomach, and that is the Périgord region.

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Beynac-et-Cazenac

I have visited Provence a couple of times, I have travelled through France a few times too, particularly up around Bordeaux and the western coast, I even worked in the centre of Paris for a couple of years. I am sure there are many culinary delights still waiting to be discovered, but so far Périgord is my preferred corner of France……..

……….Although traditionally more of a northern French dish, I wanted to share with you today the rilette, a coarse pâté-like dish normally eaten with bread or toast. Unlike a true pâté it contains no liver and it can be made with many different meats or indeed fish. I have chosen the traditional way with belly pork. It is amazing to me how the French can they take something as simple as belly pork and turn it into a veritable delicacy, with just the addition of a few other basic ingredients…….

To read the rest of the article a see the recipe please click here.

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