If you say the word ‘rillettes’ (ree-yets) three-times-fast, it may sound like you are chanting the call of a casino game. But alas, rillettes has a totally different meaning… one which indeed describes an exquisite and luxurious addition to any charcuterie board!

The first rillettes originated in France circa 1845. It was made using pork which was cubed, salted, and cured, then slowly cooked in fat over a low heat. The process often took from ten to twelve hours to achieve the desired tenderness and outcome.

It was then raked into small shreds, seasoned, and blended with enough of the warm fat to form a paste.

The rillettes cooking style has since been applied to game birds, wild rabbit, and fish. The fish version is generally not cooked in fat, but blended with it at a later point in order to form a the characteristic spreadable texture.

With the advent of a conscious reduction in red meat consumption, the fish and seafood option of rillettes lends an absolutely brilliant addition to any appetizer plate or cheese board. In this context, we at La Jolie are very excited to have access to the ‘Groix&Nature’ line of rillettes, directly from France. Salmon, trout, and lobster are now on the shelves! With the Holidays right around the corner, I say…. don’t play roulette with your board… add rillettes!