Rillette du Mans

Rillettes du Mans

Pays de la Loire
Région de production
Pays de la Loire

The "most succulent delicacy", according to Balzac, owes its popularity to its Le Mans recipe. In just a few years, this town in the west of France has become the ambassador of this pork preparation, made from small pieces of pork meat, stewed for a long time, to the point of falling apart and ending up spread on good toast... or not. A very addictive snack.

Ce qu'il faut savoir

While rillettes were born in Tours, in the 15th century, they owe their fame to Le Mans, the city of the 24-hour car race. It is from this region, the Sarthe, west of Paris, that this pork preparation spread to France in the 19th century, then to the world. Small cubes of pork meat, 3 to 4 cm on a side, are stewed for 3 to 4 hours, seasoned with salt and pepper and then, if necessary, shredded with a fork, before being placed in stoneware bowls and left to rest in the refrigerator for hours.


À l'oeil

À l'oeil

A fibrous and homogeneous meat preparation, pinkish gray.
En bouche

En bouche

A supple, fairly fatty texture and deliciously meaty flavors.

Nutrition et bienfaits

While they are obviously very rich in fat, rillettes also provide the body with a significant amount of protein.

Note de la rédaction

« Albert Lhuissier, a pork butcher, took advantage of the train stops on the Paris-Brest line to offer his rillettes to railway workers and travelers. Everyone enjoys this invigorating food, especially since it is easy to spread. And then eat, of course! »

Comment l'utiliser


Quelques jours, au frais.


Mieux vaut sortir les rillettes du réfrigérateur 15 minutes avant dégustation, histoire de les savourer pleinement, à température ambiante.


Rien de plus simple : en tartine !

Accorder avec

With a good pain de campagne or a seeded baguette, toasted if possible, to give it roasted notes. What about the wine pairing? Go for a red Bourgueil, just to stay in the region.

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