Rillettes [ri-lets] noun;
1) A preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.
Now you know too! Unless you already knew, then good for you. =p
Just by definition, that sounds good huh? Well it was quite delightful! If I had two words, I would choose “ravioli filling.” I didn’t know what to expect going in, but I’m glad I tried it. The taste is nothing weird, in fact, it was very savory and lightly salted. You could just taste the natural “meat” flavor…that was cooked in oh-so-yummy fat. The texture is what might get you, if you find pasty meat a little weird. I think it made for a great spread. It’s not as soft as a cheese spread, but creamier than a pot roast that has been roasting for hours and falls apart my just touching it.
How do you make pork creamy? By curing it and mooshing it in its own fat, of course! At Abattoir, said creamy, salty porky spread is served on grilled bread with tiny hard-boiled quail eggs for a naughty take on breakfast that’s more appropriate for gobbling with cocktails.
Of course I didn’t use the mustard, but those little eggs were like those candy letters on the icing, on the cake.
1170 Howell Mill Rd
Atlanta, GA 30318