flipRillettes for the Studio Snack
Rillettes for the Studio Snack
Why this dish? A sculptor working for hours doesn't stop for a proper meal. Rillettes, which keep for a long time in a pot sealed with fat, provided the robust snack that kept Rodin at work between sessions.
Pork meat slowly confit then shredded, preserved under a layer of fat. Spread on bread, these melting, salty rillettes are the ideal snack for a working man.
When the work takes hold of me, I don't have the leisure to sit at table. So I always keep a pot of rillettes on hand: a good spoonful spread on country bread, a gherkin, a glass of wine, and there I am satisfied without taking my eyes off the studio. The fat keeps them for days, and the longer they wait, the better they become — a bit like a work of art left to mature.
- •Pork shoulder and belly — good pieces (base of the rillettes)
- •Lard or pork fat — to cover (cooking and preservation)
- •Salt — generously
Rillettes for the Studio Snack
Pork meat slowly confit then shredded, preserved under a layer of fat. Spread on bread, these melting, salty rillettes are the ideal snack for a working man.
Why this dish? A sculptor working for hours doesn't stop for a proper meal. Rillettes, which keep for a long time in a pot sealed with fat, provided the robust snack that kept Rodin at work between sessions.
When the work takes hold of me, I don't have the leisure to sit at table. So I always keep a pot of rillettes on hand: a good spoonful spread on country bread, a gherkin, a glass of wine, and there I am satisfied without taking my eyes off the studio. The fat keeps them for days, and the longer they wait, the better they become — a bit like a work of art left to mature.
Ingredients (period version)
- Pork shoulder and belly — good pieces (base of the rillettes)
- Lard or pork fat — to cover (cooking and preservation)
- Salt — generously
Auguste Rodin · Charactorium