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Herbed Pork Rillettes


Loin or Roast

Stuffed Bacon Rolls


  • 1/2 pound Salmon Creek Farms Natural Pork Boneless Pork Loin

  • 1/2 pound sliced bacon

  • 2 cups water

  • 3/4 teaspoon dried thyme, crushed

  • 3/4 teaspoon dried rosemary, crushed

  • 1 bay leaf

  • 1/4 teaspoon pimento

  • 2 tablespoons Cognac or other brandy

  • 2 tablespoons melted clarified butter

  • Melba rounds or assorted crackers


Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1 1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally. Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally. Pack mixture into a 2-cup wide-mouth serving container. Pour clarified butter over top surface. Cover and chill in the refrigerator 12-24 hours. Serve with assorted crackers.

Makes about 1 1/4 cups. Serves 20

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