Rillettes is a traditional French charcuterie spread made by slow-cooking seasoned meat in fat until it is fork-tender, shredding it, and mixing it back with the rendered cooking fat. This very special version is made from Vermont-raised pork shoulder and belly, seasoned with salt, pepper, fennel, coriander, and oregano, confited for 18 hours, and whipped with the cooking liquid into a rich, spreadable texture. Just the thing for any holiday charcuterie board.
