Rillettes are a rich, savory meat spread made by slow-cooking pork, duck, or goose in its own fat until tender, then shredding and blending it into a paste and preserving it under a layer of fat. Originating from the Loire Valley and Le Mans, rillettes are served cold or room temperature, typically as a starter or snack, spread on crusty bread or baguette slices and paired with cornichons, mustard, or pickled onions. This rustic charcuterie item is a staple in bistros, markets, and apéro (appetizer) spreads throughout France.

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