Behind the Classics–Rillettes
Which ingredient is the most important in City Larder’s Free Range Pork Rillettes?
If you said free-range pork, you’d be wrong. Maybe you guessed duck fat because let’s face it duck fat makes everything taste better. Nice try but no. Must be the spices which add that all-important flavour balance? Nope, not that either.
Hands down, the most important ingredient in creating City Larder’s melt-in-the-mouth rillettes is time.
If you said free-range pork, you’d be wrong. Maybe you guessed duck fat because let’s face it duck fat makes everything taste better. Nice try but no. Must be the spices which add that all-important flavour balance? Nope, not that either.
Hands down, the most important ingredient in creating City Larder’s melt-in-the-mouth rillettes is time.
Behind the Classics–Pâté
Tuesday is pâté day at City Larder’s Coburg production facility and the moment you walk through the doors a seductive aroma envelops you.
The elusive scent is a combination of aromatic herbs and vegetables, the heady blend of brandy, Madeira, and Port, and the rich, sweet smell of melted butter.
Behind the Classics–Terrines
Watching charcutiers at work is captivating. White-coated chefs hunch over benches, carefully adding the finishing touches to slices of terrine, while in a room beyond commercial mixers paddle away mesmerizing the casual observer.
Today is all about making terrines and these hard-working chefs have had an early start as the multi-part process is exacting and cannot be rushed.
Today is all about making terrines and these hard-working chefs have had an early start as the multi-part process is exacting and cannot be rushed.
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