[Sca-cooks] For the Bacon lovers

Antonia Calvo dama.antonia at gmail.com
Sat Aug 7 18:02:11 PDT 2010

Phil Troy / G. Tacitus Adamantius wrote:
> It appears that it is period in some form, although as with a lot of things, the period version may or may not be the same as the modern version. I believe Taillevent mentions rillons, which is the large, chunky-style big brother of rillettes.
> Basically a confit of pork in fat (like confit of duck or goose, only this is pork chunks), but rillettes are shredded like finely-pulled pork barbecue (okay, I understand that to a Texan this may be an oxymoron; work with me here), which, when cool, is reduced to a spreadable, paté-like texture.
> Here's a photo:
> http://en.wikipedia.org/wiki/File:Rillettes.jpg
> The meat is often, but not always, partially salt-cured before cooking...

Ah, you have pleasantly reminded  me of the pieces of duck I have 
hoarded for rillette-making...

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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