Rillettes
Rillettes or groove tablets are one of the German " Pottsuse " and the Austrian bacon jam like French bread spread made from cooked in its own juices and fat and preserved meat, which, in particular in the area around Le Mans ( Sarthe is produced).
In the traditional preparation of rillettes pork , goose breast or duck breast as well as salt and pepper are used, but they are also made from tuna , salmon or game (hare) and beef or veal (veal tongue: rillettes de langue de veau ). These can also be mixed. The meat is cooked for several hours with lots of fat and soup greens until it falls off the bones on its own. It can also be cooked in the closed roaster in the oven. The pieces of meat are roughly crushed, the fibers are retained and form a firm, but still spreadable mass with the cooled fat.
The mass is poured into sealable jars and covered with a layer of fat. It can be kept for several months to a year. In France in particular, however, fresh products are also available at sausage counters or in refrigerated shelves, where the mass is sold with little or no fat. The shelf life is then about four weeks.
Rillettes are served as a spread on baguettes , often as a starter.
