The term rillette perhaps refers to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste.
Rillettes are a preparation of meat similar to pâté. Our melt in your mouth flavoursome Barramundi Rillette is tender, delicious and full of flavour. Mixed with Stephs... View full product details
Mouth-filling, creamy, rich parfait is the French version of a smooth pate, this parfait recipe can be made in advance. Taste better served at room... View full product details