Pork Rillettes

A rich, smooth classic pork rillettes made in our kitchens to a proper French recipe. Pork belly and shoulder are lightly cured overnight with salt, nutmeg and black pepper, then gently confited in our own rendered pork fat until luxurious and silky. The tender pork is then whipped into a smooth pâté with softened shallots, herbs and a splash of brandy, which is seasoned and set into an old-fashioned terrine mould, available whole or in smaller slices. The ideal option for those who love pork but aren’t keen on liver, just add plenty of crusty bread and Ginger Pig pickles.