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Organic Black Pepper Pork Rillette- 85g
5,90€
For this Organic Black Pepper porc Rillettes recipe, we have chosen to select organic porks, elevated and prepared in the South West of France, in the Aquitaine region, in order to propose a simple but generous recipe with character.
Dairy freeGluten freeOrganic farming
In stock
Origin
Cooked in France, in Eure (27).
Weight
One generous jar of 130 ml, that is 85 g !
Conservation
– Before opening, keep it in your pantry: “Best by” 4 years.
– After opening, keep it in your refrigerator for 5 days.
Main ingredient
Our Organic Black pepper Pork Rillette are cooked from organic french porks, elevated at the farm in order to ensure their top quality.
Melting and generous, they are frayed by hand to keep fine pieces. Simply seasonned with Guérande slat and Black pepper : this flavorful recipe gets right to the point !
Composition
– pork shoulder* from Nouvelle-Aquitaine 66%
– pork throat* from Nouvelle-Aquitaine 33%,
– Guérande salt,
– Madagascar black pepper* 0,25%.
*From organic farming.
All natural!
Food-colouring free, Preservatives free, Gluten free.
Tasting advices
Small toasts
The Barbary duckOrganic Pork Rillettes with black Pepper are delicious generously spread on a small toast of farmhouse bread or sourdough bread.
One jar allows you to make:
10 to 20 small toasts (2 to 3 people).
Great tartines
They can be used in a sandwich for lunch or on a big tartine for dinner, in association with other products of your choice such as crudités. It is also ideal to pair them with the other recipes as our Organic Red Peppers Fine Cream.
One jar allows you to make 3 to 4 great tartines or sandwiches (2 to 3 people).
Culinary preparations
For instance you could:
– Use it frayed, and serve it with mashed potatoes and a salad
– Realise wonderful verrines by combining it with other products as our Grilled Zucchini with extra virgin Olive Oil and our Organic Fine Artichokes Cream.
The artisan
For our Organic Pork Rillettes, we wanted to propose a 100% South-Ouest recipe – this is why we have choosen Clément, a young artisan who took over the family business and sublimates the porks in the French Landes.
