It is the name of a French dish, typical in Le Mans. It is essentially desmechada pork with salt, pepper, spices and occasionally a touch of liquor. It's a hot pate. In Colombia and Venezuela we would call it a pig pisllo.
Anónimo
Rillette : Preparation of charcuterie made with pork, fat and lean, cut into pieces and cooked in lard until obtaining a dissociation of the fibers.
This website uses your own and third party cookies to optimize your navigation, adapt to your preferences and perform analytical work. As we continue to navigate, we understand that you accept ourCookies PoliciesAccept
