The rillettes are prepared "à l'ancienne". Although I usually try to avoid this overused expression, it applies perfectly here. The meat (mainly brisket and some shoulder) is first cooked in a cast iron and stainless steel cauldron until well coloured (about 2 hours, stirring regularly).
You must be a member of the Club to order. Log in with your member account, or become one by filling out
In stock in our warehouses
>Click & collect
>Shipping & collection options
100% secure payment
Le CAVE's warranty
Any questions about this product?
You want to print this article card?
>Download / Print
You have not viewed any products yet
Be informed of our news and our exclusive sales! Subscribe to the CAVE newsletter.