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

Ingredients

For 6 servings

• •3 kg 3 kg pork breast
• •3 l 3 l water
• •500 g 500 g salt
• •laurel (a few leaves)
• •3 kg 3 kg lard (animal fat)

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.