Le Mans rillettes

1. Ask your butcher to remove the rind and bones from the meat. Cut the lean in cubes of the size of a nut. Remove the nerves. Cut the bardière fat into small dice, then the bacon failure.
2. Put a glass of water at the bottom of a Dutch oven. At a boil, melt the failure for 5 minutes. Add the pork chest and pork spine, let brush for 10 minutes, stirring with a spatula.
3. Add the palette and brown for 10 minutes, stirring. Add the bardière fat, melt up to Ébullition.
4. After 60 minutes, when juice and fat cover the whole, salt and pepper. Cover the Dutch oven, let a small bubble emit. Simmer about 6 hours.
5. Remove from heat, the fibers must now separate. Crush the preparation to obtain a homogeneous paste.
6. Fill the terrines Le Parfait Super or familia Wiss up to 2 cm from the edge. Close them and proceed without delay the heat treatment 2 hours at 100 ° C.

"For the little story of this typical dish ... Before electing home in Le Mans in the heart of the Sarthe, thanks to Albert l'Auissier, the rillette experienced the sweets of Indre et Loire. This traditional cuisine recipe has long been a domestic preparation made during the slaughter of pigs. It was not until 1865 that this local product began to be marketed. Rabelais. Balzac did him the honor of evoking his origins in their writings. "