These two meat dishes are usually made with pork, or, less commonly, with goose, duck or other game. First, the meat is chopped into tiny pieces, seasoned, and cooked in lard. Then, for rillettes, the mixture is pounded into a paste, packed into a jar, and covered with melted lard to preserve it. It is served like pâté. Rillons are served just after the initial cooking.
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