Deliciously juicy rillettes with delicious notes of fried and roasted pork. It's like standing in grandma's kitchen!
For these rillettes, the pork was stewed with the bones in a large open cast-iron cauldron for over 6 hours, stirring constantly. The Vouvray wine is added at the end of the cooking.
This slow and labor intensive process ensures that all moisture evaporates and the rillettes get their beautiful golden color and special texture. The typical fibrous-creamy consistency with the large chunks of meat is what rillettes are known and loved for around the world.
Enjoy the rillettes best on toasted or fresh country bread, with good friends and a glass of wine ... bon appétit!
Ingredients: Pork and Pork Fat (Roi Rose de Touraine), Wine: Vouvray (1%), Salt, Armagnac, Caramel Color E150a.
100 g of the finished product are made from 125 g of meat.
Nutritional values per 100g:
- Energy in kJ: 1658
- Energy in kcal: 400
- Fat (g): 34
- of which saturated fatty acids (g): 13
- Carbohydrates (g): <0.5
- of which sugars (g): <0.5
- Protein (g): 23
- Salt (g): 1.2
The Hardouin company has existed for a century and was then run by Amédée Guillon, a butcher of the very best reputation. André Hardouin Sr. started as chef de cuisine at Monsieur Guillon. After his death in 1936, Hardouin Sr. took over the company and carried on the tradition. The sausage products, especially the andouillette, quickly became known throughout the region. It is said that Hardouin was former French President Francois Mitterand's favorite butcher. In the mid-1950s, the two sons, Jacques and André Junior, joined the company and continued to expand the company by adding the catering area, among other things. Unfortunately none of the Hardouin brothers' children were willing to continue the family business and so in 2003 the business was finally taken over by Julien Garnier, a young local entrepreneur. Production will continue to be managed by the responsible employees, some of whom have worked for Hardouin for over 20 years. Together with Virginie Morand, Julien Garnier is carefully modernizing the company and, above all, ensures a fresher appearance, which is intended to appeal to a younger clientele. However, the traditional recipes remain - because Hardouin is justifiably proud of them. At Hardouin, only French meat is processed, most of which also comes from the region. In this way, the distances can be kept short and due to the proximity to the producers and breeders, a consistently high quality can be guaranteed.
In addition to classic charcuterie, Hardouin's second mainstay is the catering business. The catering offer consists of 100% products made in-house, which not only applies to sausage and meat products, but also to pasta such as bread, pasta, etc.
Manufacturer address: Charcuterie Hardouin – 50, rue de l'étang Vignon – 37210 Vouvray – France