If you should be travelling in France this summer, and are looking for new and interesting foods for your picnic lunch, look no further than Grattons, Rillettes, or Fritons.
All are similar to paté, but are produced differently. Provided they come from a reputable maker, they can be totally delicious. Generally they come in jars, but you will probably find Rillettes at a good deli counter under the name of 'Rillettes du Mans', 'Rillettes d'Oie', or 'Rillettes de Canard'; the first of which will be made from Pork. Be warned, these are quite 'fatty'.
Down our way they are generally made with Duck. The Grattons being a mixture of skin and fat that is coarsely ground then slowly cooked in it's own fat. The cooked Grattons are then lifted from the fat, salted slightly, then pressed into jars, bowls, etc. If the Grattons are processed as bigger pieces, they are very similar to the UK's 'scratchings' (which the French name suggests).
Rillettes are shredded pieces of Duck meat, that are processed in much the same way as the Grattons. When made at home, the finished products would be topped with a layer of the fat to preserve them.
Fritons are very similar to Grattons, but they are made with bigger cubes of skin fat and some meat, and are processed in a similar fashion; these would be difficult to find commercially, as they are usually only home-made. The jar above is really Grattons; I don't quite know why they've called them 'Fritons'.
Confused? Yes, so am I.
If you haven't tried it, a jar of Rillettes de Canard with your picnic lunch would be perfect, together with some Jambon de Bayonne and some Goat's cheese of course. One cannot live by Rillettes alone.
How is a girl supposed to maintain her healthy diet when you keep throwing such temptations before her?
ReplyDeleteBlow the 'healthy diet', live for today!
DeleteAw yuk, sounds positively disgusting to me. They won't be doing your cholesterol any good either!
ReplyDeleteThey are very fatty, but remember; it's in the fat where the flavour is. Delicious.
DeleteThat picnic lunch sounds like the idea I have in my mind of a typical French meal al fresco. The only things needed
ReplyDeleteare a baguette and a nicely chilled champagne.
Sounds perfect. I'll join you; I'll bring the Champagne.
DeleteAs Sue G said - Yuk! Your descriptions of these products might be sufficient to turn a carnivore into a vegetarian.
ReplyDeleteYou stick to your boiled Tripe and Onions, and I'll stick with delicious Charcuterie!
DeleteI'll pass!
ReplyDeleteNot everyone's cup of tea, but if you tasted them you might think otherwise.
DeleteHeavenly, been there, tried that, can't wait to go back.
ReplyDeleteA connoisseur, obviously.
DeleteI love Duck Rillettes, having been introduced as a young child by my Father.
ReplyDeleteReally good bread, Rillettes de Canard, a good amount of Bayonne Ham, Kalamata Olives, a good variety of Cheeses, Grapes, and fresh Tomatoes is my perfect warm weather meal! Maybe a couple of glasses of Champagne too!
However, I have to say that there's nothing wrong with Tripe and Onions either, especially a bit of delicious thick seam, poached in milk! X
Duck Rillettes are my favourite too. I always have some in the house.
DeleteDon't worry, I was only pulling YP's legs about the Tripe.
You are describing the perfect summer meal after a good swim.
ReplyDeleteWe had something very similar for our lunch today; after a swim of course.
DeleteLike Sue, I was thinking Yuk and then with your reply to YP, another Yuk at the tripe. This really is the sort of thing that needs to introduced at a young age I think.
ReplyDelete