Ask your butcher to remove the rind and bones from your meat. Prepare the remaining ingredients: Cut the meat into small cubes; dice the backfat and slice the lard.
Pour a glass of water into a stewpot. Bring to the boil, then add the lard and allow it to melt, this should take approximately 5 minutes. Add the pork belly and spare rib roasts. Fry for 10 minutes stirring constantly.
Add the shoulder and fry for 10 minutes, stirring constantly. Then add the backfat and allow it to melt. Bring the mixture to boiling point.
Simmer for 60 minutes. The juices and fat should cover the meat pieces. Season with salt and pepper. Cover the pot with a lid. Bring the mixture to the boil again and then reduce the heat allowing it to simmer for about 6 hours.
Remove from the heat, shred the meat. Crush the preparation.
Fill your prepared Terrines LeParfait Super or LeParfait Familia Wiss with the mixture, leaving a space of 2 cm between the contents and the top of the brim. Seal tightly and proceed immediately to the heat treatment - 2 hours at 100°C.
It is believed that historically Rillettes were first made in the Indre and Loire region of France before being claimed as a local recipe by those from Le Mans, in the heart of the Sarthe region. This was a homemade speciality made by pig farmers. In around 1865 Rillettes began to be sold commercially, contributing to the fame of the butcher Albert L'Huisser. This tasty appetizer is delicious, it can be served at room temperature accompanied by toast and chutneys.