🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 31 (from laksa180)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa031.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thespruceeats.com/classic-french-pork-rillettes-recipe-1375251\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thespruceeats.com/classic-french-pork-rillettes-recipe-1375251\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thespruceeats.com\/classic-french-pork-rillettes-recipe-1375251","crawl_time":1775883728,"first_indexed_time":1524638771,"http_code":200,"src_unparsed":"com,thespruceeats!www,\/classic-french-pork-rillettes-recipe-1375251 s443","src_root_hash":"16553495538597850831","history_drop_reason":null,"meta_title":"Classic French Pork Rillettes Recipe","meta_descriptions":["Traditional French pork rillettes is not pâté, but soft, melting meat created by long slow-cooking. In this recipe, we also add duck legs to the mix for an incredibly rich spread that's delicious on a baguette."],"attrs_boilerpipe_text":"Classic French Pork Rillettes\nBy\nRebecca Franklin\nRebecca Franklin is a lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.\nUpdated on 08\/1\/25\n(47)\nThe Spruce Eats \/ Eric Kleinberg\n47 ratings\nYou only need seven ingredients to make this flavorful meat spread.\nThis recipe teaches you to slow-cook meat, creating a soft, spreadable treat.\nThese rillettes are easy to serve as appetizers or special snacks with jam.\nBe warned, classic French pork rillettes are not a pâté, as you will find to your peril should you ever use the term in France. Rillettes are long, slow-cooked meats, usually cooked in their own fat, and a few herbs and seasoning. What is created by the long slow cooking is akin to pulled pork with a softer flavor. They are, quite simply, delicious. \nSpread rillettes on toasted baguette, sprinkle lightly with freshly cracked black pepper and salt for a quick, easy appetizer. For a bold flavor or gourmet appetizer spread the toasts with fig jam; the sweet jam and pork work so well together. \nNever Lose a Recipe Again!\nLove a Spruce Eats recipe?\nWith MyRecipes, your personal home for recipes\n, easily save and organize your favorites, plus thousands more, in one convenient place.\nKeep Screen Awake\n1 1\/2\npounds\nlean pork\n, cut into 1-inch cubes\n3\/4\npound\npork fatback\n1\/2\npound\nduck legs\n, kept whole\n3\/4\ncup\nwater\n1 1\/2\nteaspoons\nchopped \nfresh thyme\n1 1\/4\nteaspoons\nsalt\n3\/4\nteaspoon\nfreshly \nground black pepper\n1\ndried\nbay leaf\nGather the ingredients.\nThe Spruce Eats \/ Eric Kleinberg\nPreheat oven to 325 F. In a large ovenproof baking dish, mix all the ingredients.\nThe Spruce Eats \/ Eric Kleinberg\nTightly cover the dish with foil or a well-fitting lid. \nThe Spruce Eats \/ Eric Kleinberg\nCook in the center of the oven for 3 hours, until the meat is falling apart. It is imperative to keep checking the dish to make sure the meat is not drying out as it cooks; add more water if needed. Once cooked, remove the dish from the heat, leave the foil or lid in place and allow the meat to cool in the dish for 30 to 45 minutes until it is warm.\nThe Spruce Eats \/ Eric Kleinberg\nRemove the lid and discard the bay leaf and duck bones and any little pieces of meat which may have dried too far.\nThe Spruce Eats \/ Eric Kleinberg\nShred and stir the meat and fat with a large fork until it resembles a chunky, creamy spread, if correctly cooked this will be very easy to do.\nThe Spruce Eats \/ Eric Kleinberg\nPlace the rillettes in a beautiful serving pot and level with the back of a spoon.\nThe Spruce Eats \/ Eric Kleinberg\nPour any remaining fat in the cooking dish over the surface to help keep the rillettes moist. \nThe Spruce Eats \/ Eric Kleinberg\nChill for at least 24 hours before serving.\nThe Spruce Eats \/ Eric Kleinberg\nTips\nThe rillettes will keep for several days untouched.\nOnce you have started eating, use within 72 hours.\nClassic pork rillettes from the French city of Tours are now protected under EU law's PDO status and as such must be made with pork to a particular recipe. \nNutrition Facts\n(per serving)\n531\nCalories\n43g\nFat\n0g\nCarbs\n33g\nProtein\n×\nNutrition Facts\nServings: 6\nto 8\nAmount per serving\nCalories\n531\n% Daily Value*\nTotal Fat\n43g\n55%\nSaturated Fat 15g\n76%\nCholesterol\n141mg\n47%\nSodium\n435mg\n19%\nTotal Carbohydrate\n0g\n0%\nDietary Fiber 0g\n0%\nTotal Sugars 0g\nProtein\n33g\nVitamin C 1mg\n4%\nCalcium 32mg\n2%\nIron 2mg\n10%\nPotassium 347mg\n7%\n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\nRate This Recipe\nI don't like this at all.\nIt's not the worst.\nSure, this will do.\nI'm a fan—would recommend.\nAmazing! I love it!\nThanks for your rating!","attrs_markdown":"[Skip to Content](https:\/\/www.thespruceeats.com\/classic-french-pork-rillettes-recipe-1375251#skip-to-content)\n\nbutton\n\nbutton\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\n- [Recipes](https:\/\/www.thespruceeats.com\/by-course-4162151)\n  - [Breakfast & Brunch](https:\/\/www.thespruceeats.com\/breakfast-brunch-4162826)\n  - [Lunch](https:\/\/www.thespruceeats.com\/lunch-4162818)\n  - [Appetizers & Snacks](https:\/\/www.thespruceeats.com\/appetizers-snacks-4162810)\n  - [Dinner](https:\/\/www.thespruceeats.com\/dinner-4162806)\n  - [Desserts](https:\/\/www.thespruceeats.com\/dessert-4162795)\n  - [Side Dishes](https:\/\/www.thespruceeats.com\/side-dishes-4162722)\n  - [Breads](https:\/\/www.thespruceeats.com\/breads-4162750)\n  - [Cocktails](https:\/\/www.thespruceeats.com\/cocktails-4162707)\n  - [View all](https:\/\/www.thespruceeats.com\/by-course-4162151)\n- [By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n  - 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Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=zili5p&isMyrecipes=true&utm_source=thespruceeats&utm_medium=sitewidebanner)\n\n- [Recipes By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n- [European Food](https:\/\/www.thespruceeats.com\/european-food-4162598)\n- [French Food](https:\/\/www.thespruceeats.com\/french-food-4162597)\n- [French Sauces](https:\/\/www.thespruceeats.com\/french-seasoning-sauces-4162590)\n# Classic French Pork Rillettes\nBy\n\n[Rebecca Franklin](https:\/\/www.thespruceeats.com\/rebecca-franklin-1374765)\n\n[Rebecca Franklin](https:\/\/www.thespruceeats.com\/rebecca-franklin-1374765)\n\nRebecca Franklin is a lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.\n\nLearn about The Spruce Eats' [Editorial Process](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-editorial-guidelines)\n\nUpdated on 08\/1\/25\n\n(47)\n\nSave\n\n[Write a Review](https:\/\/www.thespruceeats.com\/classic-french-pork-rillettes-recipe-1375251)\n\nClose\n\n![Classic French Pork Rillettes on bread](https:\/\/www.thespruceeats.com\/thmb\/07QqtFDaEgAwUzhPykm4OTKR9k0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-hero-01-53a5d29aa40f44998908eb9f98fdb161.jpg)\n\n![Classic French Pork Rillettes on bread](https:\/\/www.thespruceeats.com\/thmb\/07QqtFDaEgAwUzhPykm4OTKR9k0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-hero-01-53a5d29aa40f44998908eb9f98fdb161.jpg)\n\nThe Spruce Eats \/ Eric Kleinberg\n\nPrep:  10 mins\n\nCook:  3 hrs\n\nTotal:  3 hrs 10 mins\n\nServings:  6 to 8 servings\n\n47 ratings\n\nWrite a Review\n\n[Add a comment](https:\/\/www.thespruceeats.com\/classic-french-pork-rillettes-recipe-1375251)\n\nSaveRecipe\n\n- You only need seven ingredients to make this flavorful meat spread.\n- This recipe teaches you to slow-cook meat, creating a soft, spreadable treat.\n- These rillettes are easy to serve as appetizers or special snacks with jam.\n\nBe warned, classic French pork rillettes are not a pâté, as you will find to your peril should you ever use the term in France. Rillettes are long, slow-cooked meats, usually cooked in their own fat, and a few herbs and seasoning. What is created by the long slow cooking is akin to pulled pork with a softer flavor. They are, quite simply, delicious.\n\nSpread rillettes on toasted baguette, sprinkle lightly with freshly cracked black pepper and salt for a quick, easy appetizer. For a bold flavor or gourmet appetizer spread the toasts with fig jam; the sweet jam and pork work so well together.\n\n### Never Lose a Recipe Again\\!\nLove a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https:\/\/www.myrecipes.com\/authentication\/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place.\n\nKeep Screen Awake\n\n## Ingredients\n- 1 1\/2 pounds lean pork, cut into 1-inch cubes\n- 3\/4 pound [pork fatback](https:\/\/www.thespruceeats.com\/what-is-fat-back-fatback-2216903)\n- 1\/2 pound duck legs, kept whole\n- 3\/4 cup water\n- 1 1\/2 teaspoons chopped [fresh thyme](https:\/\/www.thespruceeats.com\/all-about-thyme-996135)\n- 1 1\/4 teaspoons salt\n- 3\/4 teaspoon freshly ground black pepper\n- 1 dried [bay leaf](https:\/\/www.thespruceeats.com\/what-is-a-bay-leaf-995576)\n\n## Steps to Make It\n1. Gather the ingredients.\n   ![Ingredients for classic French pork rillettes gathered ](https:\/\/www.thespruceeats.com\/thmb\/zRl9phlPmZ5mmgImm38H4wrMPU4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-01-f24aeb9bf8cf44f6820451cc5a73747a.jpg)\n   \n   ![Ingredients for classic French pork rillettes gathered ](https:\/\/www.thespruceeats.com\/thmb\/zRl9phlPmZ5mmgImm38H4wrMPU4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-01-f24aeb9bf8cf44f6820451cc5a73747a.jpg)\n   \n   The Spruce Eats \/ Eric Kleinberg\n2. Preheat oven to 325 F. In a large ovenproof baking dish, mix all the ingredients.\n   ![Classic French Pork Rillettes ingredients in a Dutch oven](https:\/\/www.thespruceeats.com\/thmb\/zj28JfoLfXnF_ZPme64Gr2ifPlk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-02-3f4e3383c5754297b7f593103dcf6dd4.jpg)\n   \n   ![Classic French Pork Rillettes ingredients in a Dutch oven](https:\/\/www.thespruceeats.com\/thmb\/zj28JfoLfXnF_ZPme64Gr2ifPlk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-02-3f4e3383c5754297b7f593103dcf6dd4.jpg)\n   \n   The Spruce Eats \/ Eric Kleinberg\n3. Tightly cover the dish with foil or a well-fitting lid.\n   ![Overhead of a white Dutch oven with its lid placed on top](https:\/\/www.thespruceeats.com\/thmb\/65ATTPoc6TarhPIEcSz4XX092oo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-03-bae239e3f24943e5b1064b14fd7a7121.jpg)\n   \n   ![Overhead of a white Dutch oven with its lid placed on top](https:\/\/www.thespruceeats.com\/thmb\/65ATTPoc6TarhPIEcSz4XX092oo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-03-bae239e3f24943e5b1064b14fd7a7121.jpg)\n   \n   The Spruce Eats \/ Eric Kleinberg\n4. Cook in the center of the oven for 3 hours, until the meat is falling apart. It is imperative to keep checking the dish to make sure the meat is not drying out as it cooks; add more water if needed. Once cooked, remove the dish from the heat, leave the foil or lid in place and allow the meat to cool in the dish for 30 to 45 minutes until it is warm.\n   ![A cooked down Classic French Pork Rillettes in Dutch oven](https:\/\/www.thespruceeats.com\/thmb\/ASCahS3CV0Sbb2CbkjSFM0MTPbk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-04-03-321f04b908a84274bb86a1505011b186.jpg)\n   \n   ![A cooked down Classic French Pork Rillettes in Dutch oven](https:\/\/www.thespruceeats.com\/thmb\/ASCahS3CV0Sbb2CbkjSFM0MTPbk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-04-03-321f04b908a84274bb86a1505011b186.jpg)\n   \n   The Spruce Eats \/ Eric Kleinberg\n5. Remove the lid and discard the bay leaf and duck bones and any little pieces of meat which may have dried too far.\n   ![Bones and bay leaf being removed from rillette mixture in the pot](https:\/\/www.thespruceeats.com\/thmb\/tNjZzYTmP-1_d0EtlyLND8m0nLY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-05-1af27cf455cc479c86974f21fec429a8.jpg)\n   \n   ![Bones and bay leaf being removed from rillette mixture in the pot](https:\/\/www.thespruceeats.com\/thmb\/tNjZzYTmP-1_d0EtlyLND8m0nLY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-05-1af27cf455cc479c86974f21fec429a8.jpg)\n   \n   The Spruce Eats \/ Eric Kleinberg\n6. Shred and stir the meat and fat with a large fork until it resembles a chunky, creamy spread, if correctly cooked this will be very easy to do.\n   ![Cooked meat in the pot being shredded by a fork](https:\/\/www.thespruceeats.com\/thmb\/__nCh3K1cEFTWy7nYcmUwDmJCNY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-06-f93e559356114305bc93b91bac3c2e43.jpg)\n   \n   ![Cooked meat in the pot being shredded by a fork](https:\/\/www.thespruceeats.com\/thmb\/__nCh3K1cEFTWy7nYcmUwDmJCNY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-06-f93e559356114305bc93b91bac3c2e43.jpg)\n   \n   The Spruce Eats \/ Eric Kleinberg\n7. Place the rillettes in a beautiful serving pot and level with the back of a spoon.\n   ![Rillettes resting in a sealable jar](https:\/\/www.thespruceeats.com\/thmb\/bfp95MusQL1guwltG5Zy1t5ru70=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-07-01-4d9fe4308db34c58a7fc105d70fa4cf3.jpg)\n   \n   ![Rillettes resting in a sealable jar](https:\/\/www.thespruceeats.com\/thmb\/bfp95MusQL1guwltG5Zy1t5ru70=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-07-01-4d9fe4308db34c58a7fc105d70fa4cf3.jpg)\n   \n   The Spruce Eats \/ Eric Kleinberg\n8. Pour any remaining fat in the cooking dish over the surface to help keep the rillettes moist.\n   ![Fat being spooned over the rillettes in a jar](https:\/\/www.thespruceeats.com\/thmb\/ZJL_kNjujLh5cel1gwSTEzxPk4Q=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-08-c230b7081bf84589a97977a0a50c635e.jpg)\n   \n   ![Fat being spooned over the rillettes in a jar](https:\/\/www.thespruceeats.com\/thmb\/ZJL_kNjujLh5cel1gwSTEzxPk4Q=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-08-c230b7081bf84589a97977a0a50c635e.jpg)\n   \n   The Spruce Eats \/ Eric Kleinberg\n9. Chill for at least 24 hours before serving.\n   ![Classic French Pork Rillettes in a sealed jar](https:\/\/www.thespruceeats.com\/thmb\/np00tAAnTQFA8LU96UIvO8j7NBU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-09-1f393ddf100b47c1baf573b7e97bf130.jpg)\n   \n   ![Classic French Pork Rillettes in a sealed jar](https:\/\/www.thespruceeats.com\/thmb\/np00tAAnTQFA8LU96UIvO8j7NBU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-french-pork-rillettes-recipe-1375251-step-09-1f393ddf100b47c1baf573b7e97bf130.jpg)\n   \n   The Spruce Eats \/ Eric Kleinberg\n\n### Tips\n- The rillettes will keep for several days untouched.\n- Once you have started eating, use within 72 hours.\n- Classic pork rillettes from the French city of Tours are now protected under EU law's PDO status and as such must be made with pork to a particular recipe.\n\n- [French Sauces](https:\/\/www.thespruceeats.com\/french-seasoning-sauces-4162590)\n- [Dips & Spreads](https:\/\/www.thespruceeats.com\/dips-spreads-4162811)\n- [Pork Recipes](https:\/\/www.thespruceeats.com\/pork-4162445)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 531 | Calories |\n| 43g | Fat |\n| 0g | Carbs |\n| 33g | Protein |\n\nShow Full Nutrition Label\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 6 to 8 |   |\n| Amount per serving |   |\n| Calories | 531 |\n| % Daily Value\\* |   |\n| Total Fat 43g | 55% |\n| Saturated Fat 15g | 76% |\n| Cholesterol 141mg | 47% |\n| Sodium 435mg | 19% |\n| Total Carbohydrate 0g | 0% |\n| Dietary Fiber 0g | 0% |\n| Total Sugars 0g |   |\n| Protein 33g |   |\n| Vitamin C 1mg | 4% |\n| Calcium 32mg | 2% |\n| Iron 2mg | 10% |\n| Potassium 347mg | 7% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\nRecipe Tags:\n\n- [Pork](https:\/\/www.thespruceeats.com\/search?q=Pork&page=1&searchType=recipe)\n- [appetizer](https:\/\/www.thespruceeats.com\/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY291cnNlIjpbeyJ2YWx1ZSI6ImFwcGV0aXplciIsImRpc3BsYXlOYW1lIjoiYXBwZXRpemVyIn1dfX0)\n- [french](https:\/\/www.thespruceeats.com\/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY3Vpc2luZSI6W3sidmFsdWUiOiJmcmVuY2giLCJkaXNwbGF5TmFtZSI6ImZyZW5jaCJ9XX19)\n- [valentine's day](https:\/\/www.thespruceeats.com\/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfb2NjYXNpb24iOlt7InZhbHVlIjoidmFsZW50aW5lJ3MgZGF5IiwiZGlzcGxheU5hbWUiOiJ2YWxlbnRpbmUncyBkYXkifV19fQ)\n\nRate This Recipe\n\nI don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\\! Thanks for your rating\\!\n\n[![Brandade de Morue](https:\/\/www.thespruceeats.com\/thmb\/gKT2aCnHwFFqhe5ADVplBO4cahg=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/184136990-56a32bc45f9b58b7d0d0b9e1.jpg) ![Brandade de Morue](https:\/\/www.thespruceeats.com\/thmb\/gKT2aCnHwFFqhe5ADVplBO4cahg=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/184136990-56a32bc45f9b58b7d0d0b9e1.jpg) Classic French Brandade de Morue Recipe in 5 Easy Steps 35 mins Ratings](https:\/\/www.thespruceeats.com\/brandade-de-morue-recipe-1375248)\n\n[![Close-up of a couple eating olive pate with bread in restaurant](https:\/\/www.thespruceeats.com\/thmb\/Fj5Ejg5sLJttVr_-mw2MWv0i2Nc=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-681900995-5834aa1a3df78c6f6a6630bb.jpg) ![Close-up of a couple eating olive pate with bread in restaurant](https:\/\/www.thespruceeats.com\/thmb\/Fj5Ejg5sLJttVr_-mw2MWv0i2Nc=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-681900995-5834aa1a3df78c6f6a6630bb.jpg) Classic Olive Tapenade 5 mins Ratings](https:\/\/www.thespruceeats.com\/tapenade-recipe-1375246)\n\n[![Pear jam](https:\/\/www.thespruceeats.com\/thmb\/2Qbbtt3NA3Z9cYN_kM86gtn3s90=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Pearjam-GettyImages-694034357-5930e7e23df78c08ab576d52.jpg) ![Pear jam](https:\/\/www.thespruceeats.com\/thmb\/2Qbbtt3NA3Z9cYN_kM86gtn3s90=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Pearjam-GettyImages-694034357-5930e7e23df78c08ab576d52.jpg) Countryside Pear Jam 105 mins Ratings](https:\/\/www.thespruceeats.com\/countryside-pear-jam-recipe-1375260)\n\n[![Saucisson sec](https:\/\/www.thespruceeats.com\/thmb\/mAWlpL1pRsDIsshKek6bdb5DPok=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/saucisson-sec-b1f584744754404f94a67e0bf88fab43.jpg) ![Saucisson sec](https:\/\/www.thespruceeats.com\/thmb\/mAWlpL1pRsDIsshKek6bdb5DPok=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/saucisson-sec-b1f584744754404f94a67e0bf88fab43.jpg) Saucisson Sec 30 mins Ratings](https:\/\/www.thespruceeats.com\/saucisson-sec-recipe-1327920)\n\n[![Vegan pesto without nuts (French pistou)](https:\/\/www.thespruceeats.com\/thmb\/y2llylqUeR693bxu4nF-Hb0jbmA=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/vegan-french-pistou-pesto-without-nuts-3377647-hero-01-9e26760c44d24851b24d83f897eecab0.jpg) ![Vegan pesto without nuts (French pistou)](https:\/\/www.thespruceeats.com\/thmb\/y2llylqUeR693bxu4nF-Hb0jbmA=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/vegan-french-pistou-pesto-without-nuts-3377647-hero-01-9e26760c44d24851b24d83f897eecab0.jpg) Vegan Pesto Without Nuts (French Pistou) 5 mins Ratings](https:\/\/www.thespruceeats.com\/vegan-french-pistou-pesto-without-nuts-3377647)\n\n[![Venison Tourtiere](https:\/\/www.thespruceeats.com\/thmb\/gZ-0k-l1yHC2-ZIc6nz6mC2Yz5c=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-121803452-5847128c5f9b5851e53fc69d.jpg) ![Venison Tourtiere](https:\/\/www.thespruceeats.com\/thmb\/gZ-0k-l1yHC2-ZIc6nz6mC2Yz5c=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-121803452-5847128c5f9b5851e53fc69d.jpg) Classic French Canadian Venison Tourtiere 75 mins Ratings](https:\/\/www.thespruceeats.com\/venison-tourtiere-recipe-1375520)\n\n[![chicken cordon bleu](https:\/\/www.thespruceeats.com\/thmb\/6LW9fGeuDm6nVZWzZ3KHp0fiFBo=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chicken-cordon-bleu-recipe-1375482-15-c2072ed30bb846038725c08309bcbad8.jpg) ![chicken cordon bleu](https:\/\/www.thespruceeats.com\/thmb\/6LW9fGeuDm6nVZWzZ3KHp0fiFBo=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chicken-cordon-bleu-recipe-1375482-15-c2072ed30bb846038725c08309bcbad8.jpg) Classic Chicken Cordon Bleu 40 mins Ratings](https:\/\/www.thespruceeats.com\/chicken-cordon-bleu-recipe-1375482)\n\n[![Baked ham slices recipe](https:\/\/www.thespruceeats.com\/thmb\/gw9c_0KiLH8uLsMrYLWeIFLUMaw=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/baked-ham-spiced-apples-pears-recipe-1375467-hero-01-b1910b26f981486eae3635066e89310e.jpg) ![Baked ham slices recipe](https:\/\/www.thespruceeats.com\/thmb\/gw9c_0KiLH8uLsMrYLWeIFLUMaw=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/baked-ham-spiced-apples-pears-recipe-1375467-hero-01-b1910b26f981486eae3635066e89310e.jpg) French Baked Ham With Spiced Apples and Pears Recipe 115 mins Ratings](https:\/\/www.thespruceeats.com\/baked-ham-spiced-apples-pears-recipe-1375467)\n\n[![Pulled Pork Croquettes](https:\/\/www.thespruceeats.com\/thmb\/iURWvMTNhIuYISf5RgiqupEmpEM=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-1162120466-62363b3df2b54d1a963b2956b13ca9da.jpg) ![Pulled Pork Croquettes](https:\/\/www.thespruceeats.com\/thmb\/iURWvMTNhIuYISf5RgiqupEmpEM=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-1162120466-62363b3df2b54d1a963b2956b13ca9da.jpg) Pulled Pork Croquettes 4 hrs Ratings](https:\/\/www.thespruceeats.com\/pulled-pork-croquettes-recipe-1129032)\n\n[![Herbed vegetarian mushroom pate](https:\/\/www.thespruceeats.com\/thmb\/ro0g6qiidKtbGrHJazcFHrqbSy0=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/herbed-vegetarian-mushroom-pate-recipe-3377696-hero-01-a69bf7b2ab6d4cb7a76e91b5dc1bb897.jpg) ![Herbed vegetarian mushroom pate](https:\/\/www.thespruceeats.com\/thmb\/ro0g6qiidKtbGrHJazcFHrqbSy0=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/herbed-vegetarian-mushroom-pate-recipe-3377696-hero-01-a69bf7b2ab6d4cb7a76e91b5dc1bb897.jpg) Herbed Vegan Mushroom Pate With Fresh Parsley 25 mins Ratings](https:\/\/www.thespruceeats.com\/herbed-vegetarian-mushroom-pate-recipe-3377696)\n\n[![Classic Monte Cristo sandwich](https:\/\/www.thespruceeats.com\/thmb\/XQJCNtKib3UydJIfFs2enz8-3a8=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-monte-cristo-sandwich-3061912-hero-01-5c92ec2546e0fb0001d0a9ad.jpg) ![Classic Monte Cristo sandwich](https:\/\/www.thespruceeats.com\/thmb\/XQJCNtKib3UydJIfFs2enz8-3a8=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/classic-monte-cristo-sandwich-3061912-hero-01-5c92ec2546e0fb0001d0a9ad.jpg) Classic Monte Cristo Sandwich 25 mins Ratings](https:\/\/www.thespruceeats.com\/classic-monte-cristo-sandwich-3061912)\n\n[![Jambon baguette](https:\/\/www.thespruceeats.com\/thmb\/S4dvEUIcGrm0xGE5iFC65HoIgWs=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-647334273-57c6b1ee3df78cc16ebabc2f.jpg) ![Jambon baguette](https:\/\/www.thespruceeats.com\/thmb\/S4dvEUIcGrm0xGE5iFC65HoIgWs=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-647334273-57c6b1ee3df78cc16ebabc2f.jpg) Jambon Beurre (Ham Butter Sandwich) Recipe 5 mins Ratings](https:\/\/www.thespruceeats.com\/jambon-beurre-ham-butter-sandwich-1374993)\n\n[![Thin slices of prosciutto](https:\/\/www.thespruceeats.com\/thmb\/16dwF6o-fOYOPamr9a4uN0VDBbo=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-836048106-5bdf38fd46e0fb0051f3546f.jpg) ![Thin slices of prosciutto](https:\/\/www.thespruceeats.com\/thmb\/16dwF6o-fOYOPamr9a4uN0VDBbo=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-836048106-5bdf38fd46e0fb0051f3546f.jpg) Tuscan-Style Prosciutto 20 mins Ratings](https:\/\/www.thespruceeats.com\/prosciutto-toscano-2018496)\n\n[![](https:\/\/www.thespruceeats.com\/thmb\/qcXY6wz6cjsR8SpAezQ1PO6z_SU=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/quickempanadas200-56a8a40f5f9b58b7d0f3da23.jpg) ![](https:\/\/www.thespruceeats.com\/thmb\/qcXY6wz6cjsR8SpAezQ1PO6z_SU=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/quickempanadas200-56a8a40f5f9b58b7d0f3da23.jpg) Quick Empanadas with Seasoned Pork and Cheese 45 mins Ratings](https:\/\/www.thespruceeats.com\/quick-empanadas-seasoned-pork-and-cheese-3028842)\n\n[![Slow Cooker Ham Balls on a plate ](https:\/\/www.thespruceeats.com\/thmb\/Hp-TS8geXoigGnOfBVNDnGdrb38=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ham-balls-3055283-Hero-01-a3ba704f64c34226a2da2be740beaec0.jpg) ![Slow Cooker Ham Balls on a plate ](https:\/\/www.thespruceeats.com\/thmb\/Hp-TS8geXoigGnOfBVNDnGdrb38=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ham-balls-3055283-Hero-01-a3ba704f64c34226a2da2be740beaec0.jpg) Slow Cooker Ham Balls 3 hrs Ratings](https:\/\/www.thespruceeats.com\/ham-balls-3055283)\n\n[![Homemade boudin sausage](https:\/\/www.thespruceeats.com\/thmb\/-kNpRS5vvw_2kYyar08otYCwrdo=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/homemade-boudin-sausage-3060607-hero-01-b96efbba307640d28253ed08ee986f35.jpg) ![Homemade boudin sausage](https:\/\/www.thespruceeats.com\/thmb\/-kNpRS5vvw_2kYyar08otYCwrdo=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/homemade-boudin-sausage-3060607-hero-01-b96efbba307640d28253ed08ee986f35.jpg) Homemade Cajun Boudin Sausage 2 hrs Ratings](https:\/\/www.thespruceeats.com\/homemade-boudin-sausage-3060607)\n\nFollow us:\n\n- [Recipes](https:\/\/www.thespruceeats.com\/by-course-4162151)\n- [Cocktails](https:\/\/www.thespruceeats.com\/drinks-cocktails-4162708)\n- [By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n- [Ingredients](https:\/\/www.thespruceeats.com\/by-ingredient-4162454)\n- [Occasions](https:\/\/www.thespruceeats.com\/food-by-occasion-season-4162319)\n- [How-Tos](https:\/\/www.thespruceeats.com\/cooking-school-4162206)\n- [What to Buy](https:\/\/www.thespruceeats.com\/best-kitchen-products-4162152)\n\n- [About Us](https:\/\/www.thespruceeats.com\/about-us-4776236)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Editorial Guidelines](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-editorial-guidelines)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Contact](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-contact-us)\n- [Newsletters](https:\/\/www.thespruceeats.com\/newsletter-opt-in-footer-7095135)\n- [Sweepstakes](https:\/\/www.thespruceeats.com\/sweepstakes)\n\nThe Spruce Eats is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nMyrecipes Dialog\n\n![]()","attrs_readable_markdown":"Classic French Pork Rillettes\n\nBy\n\n[Rebecca Franklin](https:\/\/www.thespruceeats.com\/rebecca-franklin-1374765)\n\nRebecca Franklin is a lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.\n\nUpdated on 08\/1\/25\n\n(47)\n\nThe Spruce Eats \/ Eric Kleinberg\n\n47 ratings\n\n- You only need seven ingredients to make this flavorful meat spread.\n- This recipe teaches you to slow-cook meat, creating a soft, spreadable treat.\n- These rillettes are easy to serve as appetizers or special snacks with jam.\n\nBe warned, classic French pork rillettes are not a pâté, as you will find to your peril should you ever use the term in France. Rillettes are long, slow-cooked meats, usually cooked in their own fat, and a few herbs and seasoning. What is created by the long slow cooking is akin to pulled pork with a softer flavor. They are, quite simply, delicious.\n\nSpread rillettes on toasted baguette, sprinkle lightly with freshly cracked black pepper and salt for a quick, easy appetizer. For a bold flavor or gourmet appetizer spread the toasts with fig jam; the sweet jam and pork work so well together.\n\n### Never Lose a Recipe Again\\!\nLove a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https:\/\/www.myrecipes.com\/authentication\/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place.\n\nKeep Screen Awake\n\n- 1 1\/2 pounds lean pork, cut into 1-inch cubes\n- 3\/4 pound [pork fatback](https:\/\/www.thespruceeats.com\/what-is-fat-back-fatback-2216903)\n- 1\/2 pound duck legs, kept whole\n- 3\/4 cup water\n- 1 1\/2 teaspoons chopped [fresh thyme](https:\/\/www.thespruceeats.com\/all-about-thyme-996135)\n- 1 1\/4 teaspoons salt\n- 3\/4 teaspoon freshly ground black pepper\n- 1 dried [bay leaf](https:\/\/www.thespruceeats.com\/what-is-a-bay-leaf-995576)\n\n1. Gather the ingredients.\n   The Spruce Eats \/ Eric Kleinberg\n2. Preheat oven to 325 F. In a large ovenproof baking dish, mix all the ingredients.\n   The Spruce Eats \/ Eric Kleinberg\n3. Tightly cover the dish with foil or a well-fitting lid.\n   The Spruce Eats \/ Eric Kleinberg\n4. Cook in the center of the oven for 3 hours, until the meat is falling apart. It is imperative to keep checking the dish to make sure the meat is not drying out as it cooks; add more water if needed. Once cooked, remove the dish from the heat, leave the foil or lid in place and allow the meat to cool in the dish for 30 to 45 minutes until it is warm.\n   The Spruce Eats \/ Eric Kleinberg\n5. Remove the lid and discard the bay leaf and duck bones and any little pieces of meat which may have dried too far.\n   The Spruce Eats \/ Eric Kleinberg\n6. Shred and stir the meat and fat with a large fork until it resembles a chunky, creamy spread, if correctly cooked this will be very easy to do.\n   The Spruce Eats \/ Eric Kleinberg\n7. Place the rillettes in a beautiful serving pot and level with the back of a spoon.\n   The Spruce Eats \/ Eric Kleinberg\n8. Pour any remaining fat in the cooking dish over the surface to help keep the rillettes moist.\n   The Spruce Eats \/ Eric Kleinberg\n9. Chill for at least 24 hours before serving.\n   The Spruce Eats \/ Eric Kleinberg\n\n### Tips\n- The rillettes will keep for several days untouched.\n- Once you have started eating, use within 72 hours.\n- Classic pork rillettes from the French city of Tours are now protected under EU law's PDO status and as such must be made with pork to a particular recipe.\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 531 | Calories |\n| 43g | Fat |\n| 0g | Carbs |\n| 33g | Protein |\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 6 to 8 |   |\n| Amount per serving |   |\n| Calories | 531 |\n| % Daily Value\\* |   |\n| Total Fat 43g | 55% |\n| Saturated Fat 15g | 76% |\n| Cholesterol 141mg | 47% |\n| Sodium 435mg | 19% |\n| Total Carbohydrate 0g | 0% |\n| Dietary Fiber 0g | 0% |\n| Total Sugars 0g |   |\n| Protein 33g |   |\n| Vitamin C 1mg | 4% |\n| Calcium 32mg | 2% |\n| Iron 2mg | 10% |\n| Potassium 347mg | 7% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\nRate This Recipe\n\nI don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\\! Thanks for your rating\\!","meta_canonical":null}

3. Robots.txt Check

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URL	https://www.thespruceeats.com/classic-french-pork-rillettes-recipe-1375251
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Meta Title	Classic French Pork Rillettes Recipe
Meta Description	Traditional French pork rillettes is not pâté, but soft, melting meat created by long slow-cooking. In this recipe, we also add duck legs to the mix for an incredibly rich spread that's delicious on a baguette.
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Boilerpipe Text	Classic French Pork Rillettes By Rebecca Franklin Rebecca Franklin is a lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches. Updated on 08/1/25 (47) The Spruce Eats / Eric Kleinberg 47 ratings You only need seven ingredients to make this flavorful meat spread. This recipe teaches you to slow-cook meat, creating a soft, spreadable treat. These rillettes are easy to serve as appetizers or special snacks with jam. Be warned, classic French pork rillettes are not a pâté, as you will find to your peril should you ever use the term in France. Rillettes are long, slow-cooked meats, usually cooked in their own fat, and a few herbs and seasoning. What is created by the long slow cooking is akin to pulled pork with a softer flavor. They are, quite simply, delicious. Spread rillettes on toasted baguette, sprinkle lightly with freshly cracked black pepper and salt for a quick, easy appetizer. For a bold flavor or gourmet appetizer spread the toasts with fig jam; the sweet jam and pork work so well together. Never Lose a Recipe Again! Love a Spruce Eats recipe? With MyRecipes, your personal home for recipes , easily save and organize your favorites, plus thousands more, in one convenient place. Keep Screen Awake 1 1/2 pounds lean pork , cut into 1-inch cubes 3/4 pound pork fatback 1/2 pound duck legs , kept whole 3/4 cup water 1 1/2 teaspoons chopped fresh thyme 1 1/4 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 dried bay leaf Gather the ingredients. The Spruce Eats / Eric Kleinberg Preheat oven to 325 F. In a large ovenproof baking dish, mix all the ingredients. The Spruce Eats / Eric Kleinberg Tightly cover the dish with foil or a well-fitting lid. The Spruce Eats / Eric Kleinberg Cook in the center of the oven for 3 hours, until the meat is falling apart. It is imperative to keep checking the dish to make sure the meat is not drying out as it cooks; add more water if needed. Once cooked, remove the dish from the heat, leave the foil or lid in place and allow the meat to cool in the dish for 30 to 45 minutes until it is warm. The Spruce Eats / Eric Kleinberg Remove the lid and discard the bay leaf and duck bones and any little pieces of meat which may have dried too far. The Spruce Eats / Eric Kleinberg Shred and stir the meat and fat with a large fork until it resembles a chunky, creamy spread, if correctly cooked this will be very easy to do. The Spruce Eats / Eric Kleinberg Place the rillettes in a beautiful serving pot and level with the back of a spoon. The Spruce Eats / Eric Kleinberg Pour any remaining fat in the cooking dish over the surface to help keep the rillettes moist. The Spruce Eats / Eric Kleinberg Chill for at least 24 hours before serving. The Spruce Eats / Eric Kleinberg Tips The rillettes will keep for several days untouched. Once you have started eating, use within 72 hours. Classic pork rillettes from the French city of Tours are now protected under EU law's PDO status and as such must be made with pork to a particular recipe. Nutrition Facts (per serving) 531 Calories 43g Fat 0g Carbs 33g Protein × Nutrition Facts Servings: 6 to 8 Amount per serving Calories 531 % Daily Value* Total Fat 43g 55% Saturated Fat 15g 76% Cholesterol 141mg 47% Sodium 435mg 19% Total Carbohydrate 0g 0% Dietary Fiber 0g 0% Total Sugars 0g Protein 33g Vitamin C 1mg 4% Calcium 32mg 2% Iron 2mg 10% Potassium 347mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
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Learn about The Spruce Eats' [Editorial Process](https://www.thespruceeats.com/about-us-4776236#toc-editorial-guidelines) Updated on 08/1/25 (47) Save [Write a Review](https://www.thespruceeats.com/classic-french-pork-rillettes-recipe-1375251) Close ![Classic French Pork Rillettes on bread](https://www.thespruceeats.com/thmb/07QqtFDaEgAwUzhPykm4OTKR9k0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-hero-01-53a5d29aa40f44998908eb9f98fdb161.jpg) ![Classic French Pork Rillettes on bread](https://www.thespruceeats.com/thmb/07QqtFDaEgAwUzhPykm4OTKR9k0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-hero-01-53a5d29aa40f44998908eb9f98fdb161.jpg) The Spruce Eats / Eric Kleinberg Prep: 10 mins Cook: 3 hrs Total: 3 hrs 10 mins Servings: 6 to 8 servings 47 ratings Write a Review [Add a comment](https://www.thespruceeats.com/classic-french-pork-rillettes-recipe-1375251) SaveRecipe - You only need seven ingredients to make this flavorful meat spread. - This recipe teaches you to slow-cook meat, creating a soft, spreadable treat. - These rillettes are easy to serve as appetizers or special snacks with jam. Be warned, classic French pork rillettes are not a pâté, as you will find to your peril should you ever use the term in France. Rillettes are long, slow-cooked meats, usually cooked in their own fat, and a few herbs and seasoning. What is created by the long slow cooking is akin to pulled pork with a softer flavor. They are, quite simply, delicious. Spread rillettes on toasted baguette, sprinkle lightly with freshly cracked black pepper and salt for a quick, easy appetizer. For a bold flavor or gourmet appetizer spread the toasts with fig jam; the sweet jam and pork work so well together. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. Keep Screen Awake ## Ingredients - 1 1/2 pounds lean pork, cut into 1-inch cubes - 3/4 pound [pork fatback](https://www.thespruceeats.com/what-is-fat-back-fatback-2216903) - 1/2 pound duck legs, kept whole - 3/4 cup water - 1 1/2 teaspoons chopped [fresh thyme](https://www.thespruceeats.com/all-about-thyme-996135) - 1 1/4 teaspoons salt - 3/4 teaspoon freshly ground black pepper - 1 dried [bay leaf](https://www.thespruceeats.com/what-is-a-bay-leaf-995576) ## Steps to Make It 1. Gather the ingredients. ![Ingredients for classic French pork rillettes gathered ](https://www.thespruceeats.com/thmb/zRl9phlPmZ5mmgImm38H4wrMPU4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-01-f24aeb9bf8cf44f6820451cc5a73747a.jpg) ![Ingredients for classic French pork rillettes gathered ](https://www.thespruceeats.com/thmb/zRl9phlPmZ5mmgImm38H4wrMPU4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-01-f24aeb9bf8cf44f6820451cc5a73747a.jpg) The Spruce Eats / Eric Kleinberg 2. Preheat oven to 325 F. In a large ovenproof baking dish, mix all the ingredients. ![Classic French Pork Rillettes ingredients in a Dutch oven](https://www.thespruceeats.com/thmb/zj28JfoLfXnF_ZPme64Gr2ifPlk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-02-3f4e3383c5754297b7f593103dcf6dd4.jpg) ![Classic French Pork Rillettes ingredients in a Dutch oven](https://www.thespruceeats.com/thmb/zj28JfoLfXnF_ZPme64Gr2ifPlk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-02-3f4e3383c5754297b7f593103dcf6dd4.jpg) The Spruce Eats / Eric Kleinberg 3. Tightly cover the dish with foil or a well-fitting lid. ![Overhead of a white Dutch oven with its lid placed on top](https://www.thespruceeats.com/thmb/65ATTPoc6TarhPIEcSz4XX092oo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-03-bae239e3f24943e5b1064b14fd7a7121.jpg) ![Overhead of a white Dutch oven with its lid placed on top](https://www.thespruceeats.com/thmb/65ATTPoc6TarhPIEcSz4XX092oo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-03-bae239e3f24943e5b1064b14fd7a7121.jpg) The Spruce Eats / Eric Kleinberg 4. Cook in the center of the oven for 3 hours, until the meat is falling apart. It is imperative to keep checking the dish to make sure the meat is not drying out as it cooks; add more water if needed. Once cooked, remove the dish from the heat, leave the foil or lid in place and allow the meat to cool in the dish for 30 to 45 minutes until it is warm. ![A cooked down Classic French Pork Rillettes in Dutch oven](https://www.thespruceeats.com/thmb/ASCahS3CV0Sbb2CbkjSFM0MTPbk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-04-03-321f04b908a84274bb86a1505011b186.jpg) ![A cooked down Classic French Pork Rillettes in Dutch oven](https://www.thespruceeats.com/thmb/ASCahS3CV0Sbb2CbkjSFM0MTPbk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-04-03-321f04b908a84274bb86a1505011b186.jpg) The Spruce Eats / Eric Kleinberg 5. Remove the lid and discard the bay leaf and duck bones and any little pieces of meat which may have dried too far. ![Bones and bay leaf being removed from rillette mixture in the pot](https://www.thespruceeats.com/thmb/tNjZzYTmP-1_d0EtlyLND8m0nLY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-05-1af27cf455cc479c86974f21fec429a8.jpg) ![Bones and bay leaf being removed from rillette mixture in the pot](https://www.thespruceeats.com/thmb/tNjZzYTmP-1_d0EtlyLND8m0nLY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-05-1af27cf455cc479c86974f21fec429a8.jpg) The Spruce Eats / Eric Kleinberg 6. Shred and stir the meat and fat with a large fork until it resembles a chunky, creamy spread, if correctly cooked this will be very easy to do. ![Cooked meat in the pot being shredded by a fork](https://www.thespruceeats.com/thmb/__nCh3K1cEFTWy7nYcmUwDmJCNY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-06-f93e559356114305bc93b91bac3c2e43.jpg) ![Cooked meat in the pot being shredded by a fork](https://www.thespruceeats.com/thmb/__nCh3K1cEFTWy7nYcmUwDmJCNY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-06-f93e559356114305bc93b91bac3c2e43.jpg) The Spruce Eats / Eric Kleinberg 7. Place the rillettes in a beautiful serving pot and level with the back of a spoon. ![Rillettes resting in a sealable jar](https://www.thespruceeats.com/thmb/bfp95MusQL1guwltG5Zy1t5ru70=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-07-01-4d9fe4308db34c58a7fc105d70fa4cf3.jpg) ![Rillettes resting in a sealable jar](https://www.thespruceeats.com/thmb/bfp95MusQL1guwltG5Zy1t5ru70=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-07-01-4d9fe4308db34c58a7fc105d70fa4cf3.jpg) The Spruce Eats / Eric Kleinberg 8. Pour any remaining fat in the cooking dish over the surface to help keep the rillettes moist. ![Fat being spooned over the rillettes in a jar](https://www.thespruceeats.com/thmb/ZJL_kNjujLh5cel1gwSTEzxPk4Q=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-08-c230b7081bf84589a97977a0a50c635e.jpg) ![Fat being spooned over the rillettes in a jar](https://www.thespruceeats.com/thmb/ZJL_kNjujLh5cel1gwSTEzxPk4Q=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-08-c230b7081bf84589a97977a0a50c635e.jpg) The Spruce Eats / Eric Kleinberg 9. Chill for at least 24 hours before serving. ![Classic French Pork Rillettes in a sealed jar](https://www.thespruceeats.com/thmb/np00tAAnTQFA8LU96UIvO8j7NBU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-09-1f393ddf100b47c1baf573b7e97bf130.jpg) ![Classic French Pork Rillettes in a sealed jar](https://www.thespruceeats.com/thmb/np00tAAnTQFA8LU96UIvO8j7NBU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/classic-french-pork-rillettes-recipe-1375251-step-09-1f393ddf100b47c1baf573b7e97bf130.jpg) The Spruce Eats / Eric Kleinberg ### Tips - The rillettes will keep for several days untouched. - Once you have started eating, use within 72 hours. - Classic pork rillettes from the French city of Tours are now protected under EU law's PDO status and as such must be made with pork to a particular recipe. - [French Sauces](https://www.thespruceeats.com/french-seasoning-sauces-4162590) - [Dips & Spreads](https://www.thespruceeats.com/dips-spreads-4162811) - [Pork Recipes](https://www.thespruceeats.com/pork-4162445) \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 531 \| Calories \| \| 43g \| Fat \| \| 0g \| Carbs \| \| 33g \| Protein \| Show Full Nutrition Label × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 6 to 8 \| \| \| Amount per serving \| \| \| Calories \| 531 \| \| % Daily Value\* \| \| \| Total Fat 43g \| 55% \| \| Saturated Fat 15g \| 76% \| \| Cholesterol 141mg \| 47% \| \| Sodium 435mg \| 19% \| \| Total Carbohydrate 0g \| 0% \| \| Dietary Fiber 0g \| 0% \| \| Total Sugars 0g \| \| \| Protein 33g \| \| \| Vitamin C 1mg \| 4% \| \| Calcium 32mg \| 2% \| \| Iron 2mg \| 10% \| \| Potassium 347mg \| 7% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Recipe Tags: - [Pork](https://www.thespruceeats.com/search?q=Pork&page=1&searchType=recipe) - [appetizer](https://www.thespruceeats.com/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY291cnNlIjpbeyJ2YWx1ZSI6ImFwcGV0aXplciIsImRpc3BsYXlOYW1lIjoiYXBwZXRpemVyIn1dfX0) - [french](https://www.thespruceeats.com/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY3Vpc2luZSI6W3sidmFsdWUiOiJmcmVuY2giLCJkaXNwbGF5TmFtZSI6ImZyZW5jaCJ9XX19) - [valentine's day](https://www.thespruceeats.com/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfb2NjYXNpb24iOlt7InZhbHVlIjoidmFsZW50aW5lJ3MgZGF5IiwiZGlzcGxheU5hbWUiOiJ2YWxlbnRpbmUncyBkYXkifV19fQ) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\! Thanks for your rating\! 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Readable Markdown	Classic French Pork Rillettes By [Rebecca Franklin](https://www.thespruceeats.com/rebecca-franklin-1374765) Rebecca Franklin is a lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches. Updated on 08/1/25 (47) The Spruce Eats / Eric Kleinberg 47 ratings - You only need seven ingredients to make this flavorful meat spread. - This recipe teaches you to slow-cook meat, creating a soft, spreadable treat. - These rillettes are easy to serve as appetizers or special snacks with jam. Be warned, classic French pork rillettes are not a pâté, as you will find to your peril should you ever use the term in France. Rillettes are long, slow-cooked meats, usually cooked in their own fat, and a few herbs and seasoning. What is created by the long slow cooking is akin to pulled pork with a softer flavor. They are, quite simply, delicious. Spread rillettes on toasted baguette, sprinkle lightly with freshly cracked black pepper and salt for a quick, easy appetizer. For a bold flavor or gourmet appetizer spread the toasts with fig jam; the sweet jam and pork work so well together. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. Keep Screen Awake - 1 1/2 pounds lean pork, cut into 1-inch cubes - 3/4 pound [pork fatback](https://www.thespruceeats.com/what-is-fat-back-fatback-2216903) - 1/2 pound duck legs, kept whole - 3/4 cup water - 1 1/2 teaspoons chopped [fresh thyme](https://www.thespruceeats.com/all-about-thyme-996135) - 1 1/4 teaspoons salt - 3/4 teaspoon freshly ground black pepper - 1 dried [bay leaf](https://www.thespruceeats.com/what-is-a-bay-leaf-995576) 1. Gather the ingredients. The Spruce Eats / Eric Kleinberg 2. Preheat oven to 325 F. In a large ovenproof baking dish, mix all the ingredients. The Spruce Eats / Eric Kleinberg 3. Tightly cover the dish with foil or a well-fitting lid. The Spruce Eats / Eric Kleinberg 4. Cook in the center of the oven for 3 hours, until the meat is falling apart. It is imperative to keep checking the dish to make sure the meat is not drying out as it cooks; add more water if needed. Once cooked, remove the dish from the heat, leave the foil or lid in place and allow the meat to cool in the dish for 30 to 45 minutes until it is warm. The Spruce Eats / Eric Kleinberg 5. Remove the lid and discard the bay leaf and duck bones and any little pieces of meat which may have dried too far. The Spruce Eats / Eric Kleinberg 6. Shred and stir the meat and fat with a large fork until it resembles a chunky, creamy spread, if correctly cooked this will be very easy to do. The Spruce Eats / Eric Kleinberg 7. Place the rillettes in a beautiful serving pot and level with the back of a spoon. The Spruce Eats / Eric Kleinberg 8. Pour any remaining fat in the cooking dish over the surface to help keep the rillettes moist. The Spruce Eats / Eric Kleinberg 9. Chill for at least 24 hours before serving. The Spruce Eats / Eric Kleinberg ### Tips - The rillettes will keep for several days untouched. - Once you have started eating, use within 72 hours. - Classic pork rillettes from the French city of Tours are now protected under EU law's PDO status and as such must be made with pork to a particular recipe. \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 531 \| Calories \| \| 43g \| Fat \| \| 0g \| Carbs \| \| 33g \| Protein \| × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 6 to 8 \| \| \| Amount per serving \| \| \| Calories \| 531 \| \| % Daily Value\* \| \| \| Total Fat 43g \| 55% \| \| Saturated Fat 15g \| 76% \| \| Cholesterol 141mg \| 47% \| \| Sodium 435mg \| 19% \| \| Total Carbohydrate 0g \| 0% \| \| Dietary Fiber 0g \| 0% \| \| Total Sugars 0g \| \| \| Protein 33g \| \| \| Vitamin C 1mg \| 4% \| \| Calcium 32mg \| 2% \| \| Iron 2mg \| 10% \| \| Potassium 347mg \| 7% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\! Thanks for your rating\!
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