Our selection of French pork cracklings

These rillons come from a traditional recipe, without coloring and without phosphate and made with French pork stamped Bleu Blanc Coeur. The pieces of meat are preserved in their fat, which gives them a melting and soft texture. These rillons from Maison Prunier won a gold medal at the Lyon 2024 International Competition.

Unlike rillons, these French pork rillauds have retained their rind, for an even softer result. They are made with whole breasts, salted and then matured. They are candied in a pot for more flavor and a beautiful golden color. In Tourraine, we make Rillons, and in Anjou we fight for rillauds, identical except for this difference.