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rillons
pressed fatty pork
A speciality of Tours and Vouvray, rillons are similar to the Italian ciccioli. They are made by salting pork belly chunks, then frying them in duck fat or lard with a bottle of Vouvray wine, along with spoonfuls of chicorée for colour. Drain off the fat and serve cold as a nibble with an apéritif.
Text © Dana Facaros
Image by GrandCelinien