Originally Posted by avery
Would you mind giving a brief description of your method for the rilettes? Or where is this pig butchery thread Huntsman mentioned?
Take pork belly, shoulder, and back fat and slice into cubes.
Simmer with the aforementioned seasonings until very tender.
Discard leafy stuff and shred with forks.
Whip in separated fat from the cooking liquid.
Place in jars and cover with lard.
Cover with more lard the next day
Wait several weeks