rillettes

American  

[ri-lets, ree-yet] / rɪˈlɛts, riˈyɛt /

noun

(used with a singular or plural verb)

1. an appetizer made usually of pork or goose meat that is diced, seasoned, cooked, and then pounded or ground to the consistency of a spread.

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Etymology

Origin of rillettes

Borrowed into English from French around 1885–90

Example Sentences

The honor of the pre-dinner nosh, meanwhile, usually falls to charcuterie, a category of cooked or cured meat like dry-aged ham, potted pâté, or rillettes.

From Salon • Feb. 20, 2023

Two fine, hollow Yorkshire puddings accompany a jar of steak-and-bacon rillettes.

From New York Times • Dec. 21, 2021

The meaty spread embraces duck rillettes, head cheese made from delicious pig parts and hinting of star anise, and caramelized onions, which are dark, sticky and swollen with reduced balsamic vinegar.

From Washington Post • Jul. 22, 2021

The menu includes ratatouille with poached eggs and speck, deviled eggs with pork belly rillettes, and avocado toast with six-minute egg.

From Los Angeles Times • Jun. 24, 2019

Nearly every town in France has its specialty; Pithiviers its pâté des allouettes; Montélimar its nougat; Axat its mousserons; Perigueux its truffes, and Tours its rillettes.

From The Automobilist Abroad by Mansfield, M. F. (Milburg Francisco)