Rillauds d'Anjou, from the region Pays de la Loire

Method

1. 1

   Take a 3 kilos breast with the rind.

2. 2

   Scratch the coon to remove the hair.

3. 3

   Cut into large cubes of 5 cm by 5 cm.

4. 4

   Prepare a brine: 3 liters of water, 50 g of salt, some bay leaves and stir.

5. 5

   Place the chest pieces in a pan, then cover with brine.

6. 6

   Let marinate for 24 hours.

7. 7

   Heat 3 kg lard (buy from your carcutier) when it is well melted "never boil" put the pieces of rillaud to cook for 2h30.

8. 8

   After an hour and a half put 2 tablespoons of "patrel" bought or homemade: with onion peel and caramel. This to give a beautiful golden color to the pieces.

9. 9

   Once everything is ready, put them in a drain to remove fat.

10. 10

    Then all you have to do is taste hot with a good country bread and a rosé of cabernet. Rills can also taste cold with a salad.

Reviews