(*) French seasoning mix consisting of 5 parts black peppercorns, 2 parts grated nutmeg, 1 part cloves, 1 part dried ginger.
Dice the meat as well as the bacon, put it in a saucepan with the spices, add 200 ml of water and meanwhile simmer gently for 4 hours, stirring from time to time, especially during the last hour. The meat will have turned a golden brown color and broken down into its fibers.
Cool, fill into pots, cover with lard and seal with parchment paper. These rillettes, kept in a cool place, will keep for several months.
If you wish, you can also mash them with a fork or grind them after cooking.
Serve as an entrée with farmhouse bread.
Our tip: Use bacon with a fine, smoky note!
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