As one of the simplest forms of cooked food, this traditional French potted meat shows the best state of pork fat.

Camas Davis | posted 12:09 PM, April 8, 2021

Traditionally, pork ribs are made with any trimmed fat and meat from the slaughtered whole pig. Like sausages, clay pots, and meat pies, the recipe for rillettes was probably invented to use up every part of the animal. The home version of this dish can be made using the picnic part of the shoulder, because its perfect ratio of meat to fat is especially suitable for making meatloaf. Ask the local all-animal butcher to also put the fat aside, which is taken from the spine area of ​​the pig. Quatre épices-a classic blend of spices commonly used in French deli and other meat dishes-can be purchased from many spice suppliers or easily mixed at home.

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