Miraculously, the rillettes are fine, all 2 porky quarts or so of them. Some kind of cross-membrane sodium exchange must have happened as they sat quietly beneath their lard blankets for a week, because they ended up meaty, mellow, and delicious. Slightly salty by themselves, but spread on bread or a cracker they're fine. Since we had to cancel the party they were meant for out of lingering fluey nast, we will also get to see how they evolve over time.
Frankly, I'm a little disturbed by this experiment. Is this shit meant to keep over long periods?
ReplyDeleteYes, that's the idea. According to Bourdain (who I have no particular reason to trust) they last up to a month in the fridge.
ReplyDelete