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Touraine rillons

Gastronomy, holidays & weekends guide in the Indre-et-Loire

Touraine rillons - Gastronomy, holidays & weekends guide in the Indre-et-Loire
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Touraine rillons, also called Tours rillons, are cubes of belly pork meat which are caramelised by slow cooking. They are then preserved in the belly fat of lean pork. They are an equivalent torillaudsangevins, the word "rille" meaning a piece of pork meat.

Touraine rillons are usually served cold, room temperature or warm, perhaps with salad or lentils. In times gone by they were eaten very often during the winter, as they were a high-calorie foodstuff which kept very well. A local wine goes very well with this belly pork dish.

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