This delicious recipe is derived from rillettes, but is much lower in calories. Indeed, the texture and the melt-in-the-mouth texture are similar but instead of using full-figured pigs, Roger Vidal has chosen to use Larzac piglets. They are raised outdoors near their mother and feed only on natural foods that are present on their way.
The meat then simmers patiently during a long cooking time, to give small, well-frained pieces simply seasoned with salt and pepper. Its authentic taste comes from the quality meat and its low fat content.
Serving suggestion: spread on toasted farmhouse bread as an aperitif accompanied by a sweet white wine.