Traditional Pork Rillettes for Foodservice Professionals

Presented in the form of a bread, these rillettes made from selected pork are obtained by browning followed by long cooking in their own fat. They are light in color, grey, brown, pink, have a smell of candied meat and have a structure rich in pieces and visible fibers.

To obtain rillettes with a beautiful light color (grey, brown, pink) and an appetizing smell of candied meat, pork meat and fat are first browned before being cooked for a long time in their own fat. Authentic and tasty, these Le Mans rillettes have visible bits and fibers of meat. Ideal for the preparation of sandwiches, toast or quenelles, they are presented in the form of bread to facilitate their use.

Prepared in the traditional Sarthe style, these LPF rillettes du Mans are made from pork slowly cooked in its own fat and shredded while hot for the signature fibrous texture. Offered in a 2 kg stoneware bowl, they provide a rustic and practical format for buffet or counter service. Their authentic flavor reflects a time-honored know-how. Selected by Le Delas. Culinary uses Serve on toast or rustic bread as a starter, in sandwiches, or in small tasting jars. Ideal for buffets, charcuterie boards, or brunches, and pairs well with pickles and condiments. Storage and preparation advice ► Store between 0 and 4 °C ► Ready to eat ► Serve with spoon or spatula ► Close and consume soon after opening

Un savoir-faire à l'ancienne récompensé au Traditional craftsmanship recognized at the 2026 Concours Général Agricole. Recently awarded the Bronze Medal at the 2026 Concours Général Agricole, these exceptional rillettes embody the best of Auvergne's artisanal charcuterie. Made exclusively from French farm-raised pork—including 47.3% hind shank, 24% lean pork loin, and pork belly—they are slowly and gently cooked overnight. The meat is then meticulously shredded by hand to preserve long, clearly visible fibers. The cooking fat is reincorporated to provide unparalleled tenderness, before the mixture is manually molded and a thin layer of hot lard is applied after cooling, ensuring natural protection and impeccable presentation. Professional uses, preparation, and storage: ► Culinary applications: Packaged in a generous 2.2 kg plastic mold (Ref. 0102821002), these award-winning rillettes are perfectly suited for catering buffets, deli and butcher shop counters, as well as the menus of brasseries and traditional restaurants. Ideal for serving by the spoonful or in small ramekins, they can be enjoyed as a shared terrine on thick slices of toasted country bread, accompanied by crisp pickles, small pickled onions, or a seasonal salad. ► Preparation: Fully cooked, ready to serve. For optimal spreadability and to bring out the full flavor, remove the rillettes from the refrigerator about 15 to 20 minutes before serving. Spoon or scoop onto plates to preserve the natural texture of the shredded meat. ► Storage: Fresh cooked charcuterie product. Store refrigerated between 0°C and 3°C. Smooth the surface well after cutting and cover the container to preserve the creaminess of the high-quality fat. Find this award-winning product in our Charcuterie section at Le Delas in the Rungis International Market.. Récemment honorées de la Médaille de Bronze au Concours Général Agricole 2026, ces rillettes d'exception incarnent le meilleur de la charcuterie artisanale auvergnate. Élaborées exclusivement à partir de porc fermier français, dont 47,3 % de jarret arrière, 24 % de maigre d'échine ainsi que de la poitrine, elles bénéficient d'une cuisson lente et douce durant une nuit entière. La viande est ensuite minutieusement effilochée à la main pour conserver des fibres longues et bien visibles. Le gras de cuisson y est réincorporé pour apporter un moelleux incomparable, avant un moulage manuel et la pose d'une fine couche de saindoux chaud après refroidissement, garantissant une protection naturelle et une présentation irréprochable. Usages professionnels, mise en œuvre et conservation : ► Applications gastronomiques : Conditionnées dans un moule plastique généreux de 2,2kg (Réf. 0102821002), ces rillettes médaillées trouvent parfaitement leur place sur les buffets traiteurs, au comptoir des charcuteries-boucheries, ainsi que sur les cartes des brasseries et restaurants traditionnels. Idéales pour le service à la cuillère ou au ramequin, elles se dégustent en terrine à partager, sur de belles tranches de pain de campagne grillées, accompagnées de cornichons croquants, de petits oignons au vinaigre ou d'une salade de saison. ► Mise en œuvre : Produit cuit à cœur, prêt à servir. Pour une tartinabilité idéale et une restitution parfaite des arômes, sortir les rillettes du réfrigérateur environ 15 à 20 minutes avant le service. Dresser à la cuillère ou à la corne pour préserver la structure naturelle de l'effiloché. ► Conservation : Produit frais de charcuterie cuite. À conserver au frais entre 0°C et 3°C. Bien lisser la surface après découpe et recouvrir le moule pour préserver l'onctuosité de la matière grasse noble. Retrouvez cette référence médaillée au sein de notre univers Charcuterie chez Le Delas au Marché International de Rungis.

These rillettes made from selected pork are obtained by browning followed by long cooking in their own fat. They are light in color, grey, brown, pink, have a smell of candied meat and have a structure rich in pieces and visible fibers.

These rillettes made from selected pork are obtained by browning followed by long cooking in fat. They are light gray, brown, pink in color, have a smell of candied meat and have a structure rich in pieces and visible fibers. This product is made from pigs from the VPF (Le Porc Français) sector.

The quality and flavor of these Anjou rillettes are due in particular to their meat content: they are made with 108 g of meat for 100 g of finished product. Their recipe is with French pork and lard.