Pork Rillettes

$65.00 Regular Price

Rillettes are said to be the first "butter" in the world—smeared on stale bread to make it palatable. They are made from tender hand chopped pork shoulder slow cooked in pork fat with warm baking spices of ginger and thyme. Enjoy with your favorite baguette and a stone ground mustard! 

3 rilletes per purchase.

  • Real Ingredients Real Ingredients
  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
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Nutrition Facts

Serving size 1oz., 8 servings per paté.
Calories 100
Total Fat 9g (14%)
Saturated Fat 3.5g (18%)
Trans Fat 0g
Cholesterol 15mg (5%)
Sodium 210mg (9%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g
Total Sugars 0g
Protein 5g
Calcium 0% • Iron 6%

Shipping info

Standard Shipping typically ships and arrives within 7 business days (all perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays)

2 day and overnight options available at checkout (please allow one business day for processing)

  • Ingredients

    Pork, pork lard, white wine, less than 2% of: salt, ginger, garlic, water, spices, swiss chard powder, natural flavors, thyme, lactic acid culture

  • Storage & Preparation

    Keep Refrigerated. Wrap in plastic after opening. Use within 7 days of opening.

  • Flavor Profile

    • Baking Spices Baking Spices
    • Fresh Thyme Fresh Thyme
    • Fresh Ginger Fresh Ginger

How to enjoy it

As a kid, our folks would heat up a small amount of rillettes, spread it on thick-cut country toast, and place a fried egg on top. Served with a dandelion salad dressed in lemon and oil; this was the breakfast of champions in the Cairo household.

To impress a crowd, we like to make rillette hand-pies. They’re perfect appetizers but made larger and they’re a solid lunch.

How it's made

One of the beauties of making charcuterie is that you can use the whole animal - from the muscle to the trim to the fat - to create something delicious. In the case of rillettes, you use the animal's own fat to tenderize and preserve the meat. Rillettes use the same cooking technique, however the meat is chopped fine and ends up a bit like a paté, with a smooth texture.

Rillettes are said to be the first "butter" in the world - smeared on stale bread to make it palatable. We use cubed pork shoulder, marinated in small batches with white wine, spices, fresh garlic, ginger and thyme, then cook it gently in house rendered lard. Next, we hand-chop and mix to create the most authentic, delicate and delicious rillettes this side of Le Mans.