Rillettes is pure decadence. Fine Scottish pork is cut, salted and cooked slowly in its own fat. This is then allowed to cool, mixed with more of that wonderful silky fat and then served. Spread it very thickly on hot toast and drink with full bodied red wine or dark ale.
This product won the top prize nationwide in the ‘Soft or Spreadable’ category at the British Cured Meat Awards 2018.