Rillons

Characteristics

 

Rillons are made by chopping cooked pork belly into large cubes and browning them in fat in a pan.
Any gourmet will appreciate them. Warm, thinly sliced… A real treat!

Preparation tips

Refrigerate between 0 and 4 °C after opening. Consume within 5 days.
Consume cold with salad or warm and thinly sliced as an appetizer.

Recipe

QUICHE LORRAINE

Ingredients

Rillons
200g lardons
4 eggs
3/4 of a tub of crème fraiche
1/2 liter of milk
1 short-crust pastry shell

Preparation

Step 1

Brown the lardons in a pan (without adding any extra fat).

Step 2

Dice the slices of Prince de Paris ham.
Put the ready-made pastry in a tart pan. Put lardons on top, then the Prince de Paris ham.

Step 3

In a bowl, mix beaten eggs with crème fraîche and milk. Pour the mixture into the tart pan.

Step 4

Bake for 40 to 45 mins at 180–210 °C.