Pork Rillettes

Our grandparents used to eat lard in the winter months for good reason. It's a great source of warmth, has high caloric value and is the purest, most natural fat that is essential to healthy living. Some people go as far as saying lard is a natural form of medicine, preventing from a variety of ailments. You could just eat it plain with a spoon, but we recommend this way. 

• 800g of pork shoulders or neck

• 500g raw bacon

• 200g lard

• 1 onion, unpeeled, whole

• 3 cloves of garlic

• 1 cup (250 mL) dry white wine

• 1 tablespoon of apple cider vinegar

• about 2 teaspoons of salt , a pinch of sugar

• 5 peppercorns , 2 bay leaves

To serve : fresh bread, pickles

Cut your meat and bacon into about 3-4 inch pieces. Put into a medium sauce pan, cast iron works great. Add your lard, whole unpeeled onion, whole garlic cloves and your spices. Add enough water to just cover the meat pieces, bring to a boil and remove the 'scum' (white froth that forms at the top) with a spoon and discard it. Reduce to low heat and cook for about 2 hours. Now, remove all the spices, garlic and onion and add in your vinegar and white wine. Cook on low for another 1.5 - 2 hours, until the meat is very soft and all the liquid has evaporated. If there is excess water, you should boil it uncovered until none remains. Your final result should be just meat and fat. Mince the meat with your fork, and add into mason jars, when just over 3/4 full of meat, pour in the fat from the pan to fill up each jar. Serve chilled or warm on toast. Pickles make a great condiment to cut the 'fat'. A good strong drink afterwards wouldn't hurt.