SUPPORT the blog, Get THE BOOK here!  It's only $2.99 (eBook) or $7.99 (paperback). Click on the cover to order. Merci!

« Café Nation: Tune up your French Coffee Lingo | Main | Getting Up Close and Personal with Dinner »

11/04/2010

Comments

Mark Kane

Great! Such an intimate glimpse of French ways from another time. In my guest blog about tagine, I mentioned a similar Moroccan practice from the old days, preserving strips of cooked lamb in big crocks filled with butter. Same purpose--having meat at hand all winter. Big difference; the butter went "rancid" or "cheesy" (take your pick) and the flavor is an acquired taste.

maureen winterhager

....sounds absolutely delish! Will pass it on to my husband who adores all kinds of sausages (we live in Germany) and does the cooking here for us. Thanks for a wonderful blog. It always seems suffused with sunshine and joy! blessings, Maureen

Pete Jackson

When I was a kid I grew up in a small Cotswold village in the UK where most ordinary families kept a pig. It was bought from a local farmer in spring, fed on food scraps and killed in early December. The pig was always referred to as 'the gentleman who paid the rent' since it was the main source of meat in the winter. Most was salted for ham and bacon, the rest was made into sausages or shared with neighbours. A special treat was pigs trotters and pickles in front of the fire.

Natalia

Mes belle-parents did the same thing. (Grand-mere and grand-pere were farmers). I remember them speaking (with less than affection) of the results if a (male)
pig was incorrectly cleaned after butchering: loooong
months of stinky meat which no amount of 'doctoring up' could take away! They would additonally use some of the rendered fat for other things,such as frying potatoes,etc-- also for a quick breakfast or snack, spreading some on a slice of bread,topped with a sprinkle of hot paprika.
Don't honestly know if I could now relish this,but back then, on a cold day,it tasted really good.
Lynn, I bought the ingredients today for your fantastic sounding recipe, and intend to make it
tomorrow! YUM!
THANK YOU for both it and another wonderful post.
You brought us into the kitchen with you and Nicole, your descriptions making us inhale those heavenly aromas(!).
Looking forward to reading your article!
Bon journee!

Katrina

mmm I always crave rillette, I'm definitely missing living with my French friends now...

Patricia Glee Smith

I NEED a couple of those pots for a painting!!!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)