Kindly supplied by Claire Symington of Seldom Seen Farm.

This is absolutely perfect for using up any left over leg or carcase meat from the Christmas roast.


  1. Any meat leftover from the roast
  2. 1.5 – 2lbs fat pork -rubbed with salt and left over night
  3. 1-2 cloves garlic
  4. Bouquet of herbs
  5. Freshly ground black pepper


  1. Cut the goose meat from the bones.
  2. Cut the fat pork (belly or neck is ideal) in thick strips from the bone, and then into little strips about as long as a match but twice as wide.
  3. Place all the meat in an oven proof casserole with the cut up pork fat and push well down into the mixture the garlic and herbs.
  4. Season with plenty of pepper, add a soup ladle of water, put a lid on the pan and cook in a slow oven (Gas mark 1, 290 F) for about 4 hours or until the meat is very soft.
  5. Taste for seasoning making sure the mixture is not in any way bland.
  6. Turn the contents of the casserole into a large wire sieve which you have placed over a bowl so that the fat can drain through.
  7. When well drained shred the meat gently with 2 forks.
  8. Pile the shredded rillettes into a nice earthenware dish and pour a layer of the fat over, enough to completely cover and seal the meat.
  9. Chill well, cover with cling film and refrigerate.
  10. Serve with hot toast and maybe some pickle.