Free-ranging wild boar
- Provenance
- Producer details will appear here when verified.
- History
- Rillettes are Touraine's peasant genius — tough cuts cooked to threads in fat, potted, and eaten all winter with bread and cornichons.
Sealed, numbered and signed by the hand that made it.
THE BUTCHER
Wild Boar Rillettes
Shoulder cooked seven hours in fat, shredded warm with two forks, sealed under lard.
$38
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Cold Cellar / ships chilled
Ships chilled and must be kept refrigerated. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Chinon, served cool
- Batch size
- Made in small released batches
- Keeping
- Ships chilled and must be kept refrigerated. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Gamey, herbal, rich but cut by the wine's acid. Textural, not smooth.
Where this dish comes from
Rillettes are a Loire Valley preparation with centuries of history behind the rivalry between its two best-known regional styles. Early literary references to a similar potted pork appear as far back as the sixteenth century.
The principle is the same as confit and English potted meat: cook the protein in fat until it surrenders, pack it in its own fat, and let the fat cap do the preserving.
Rillettes remain a defining preparation of Loire Valley charcuterie and are widely served across French bistro menus.
How we make it
Shredding by hand with two forks keeps visible threads of meat loosely bound by fat, rather than the smoother texture a machine would produce.
Wine is added early and cooked out entirely, contributing acidity rather than direct flavour.
Fat-poach, shred, seal
7 hours
- 01Shoulder cubed and cured four hours in salt, juniper and thyme.
- 02Poached seven hours in pork fat with white wine, garlic and bay.
- 03Shredded warm with two forks — never machined — and beaten with its own cooking fat.
- 04Packed and sealed under a two-centimetre cap of clarified lard.
At room temperature, thickly on toast, with cornichons and mustard.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Juniper, black pepper & bay
- Provenance
- Producer details will appear here when verified.
- History
- Juniper with game is a hunting-camp pairing older than France; Tellicherry pepper travelled the same routes that made Venice rich.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
