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Makes about 1¼ cups. Serves 20


    • 1/2 pound boneless pork loin
    • 1/2 pound sliced bacon
    • 2 cups water
    • 3/4 teaspoon dried thyme, crushed
    • 3/4 teaspoon dried rosemary, crushed
    • 1 bay leaf
    • 1/4 teaspoon pimento
    • 2 tablespoons Cognac or other brandy
    • 2 tablespoons melted clarified butter
    • Melba rounds or assorted crackers 

Cooking Directions

Cut pork and bacon into 1/2-inch pieces.

In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1½ hours or till only about 1/4 cup liquid remains, stirring occasionally.

Remove and discard bay leaf; let meat mixture cool 20 minutes.

Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.

Pack mixture into a 2-cup wide-mouth serving container.

Pour clarified butter over top surface.
Cover and chill in the refrigerator 12-24 hours.
Serve with assorted crackers.

Serving Suggestions

A classic French country favorite, rillettes is a meat-or-game-based country pate. It will keep for several weeks in the refrigerator as long as the top fat layer (in this recipe, the clarified butter) is not disturbed.

Nutrition Facts
Calories 150 calories; Protein 9 grams; Fat 11 grams; Sodium 230 milligrams; Cholesterol 35 milligrams; Saturated Fat 4 grams; Carbohydrates 35 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit

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