Rillettes de Tours

Rillettes de Tours is a cooked, spreadable pork product produced within a defined area centred on Tours and corresponding broadly to the former province of Touraine. It is distinguished by an open-pot cooking process that yields a dry texture, coarse visible meat fibres exceeding 2 cm, and a colour ranging from golden yellow to golden brown.

About this designation

Rillettes de Tours is registered as a PGI under file number PGI-FR-0845, with EU protection dating from 18 January 2011 and eAmbrosia identifier EUGI00000014330. The geographical area for both production and initial packaging comprises the department of Indre-et-Loire (37) and the municipalities adjacent to it, excluding those in Sarthe (72), corresponding broadly to the former province of Touraine. The product is made from pieces of pork meat of at least 6 × 6 cm, slowly cooked in an open pot of pork fat. The cooking process comprises three stages: an initial browning phase at between 95 °C and 115 °C lasting from 15 minutes to one hour, a slow cooking phase at between 65 °C and 95 °C lasting from 5h30 to 12h, and a final energetic phase of 10 to 20 minutes at between 95 °C and 115 °C. Separation of the meat is achieved through cooking alone, without shredding or beating, preserving coarse fibres exceeding 2 cm. The humidity level of the fat-free product must be no greater than 68 %, the lipid level no greater than 42 %, the total soluble sugar content less than 0.5 %, and the collagen/protide ratio no greater than 19 %. Salt (non-nitrite) is mandatory; white wine from Chenin grape varieties may be used for aromatisation. Pigs must be from breeds entered in herd books approved by the French Ministry for Agriculture, must be at least 172 days old at slaughter, and carcasses must reach a minimum warm weight of 85 kg. Labelling must carry the trade mark, the European Union's PGI logo, and the name and contact details of an addressee of claims.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 18 January 2011 under file number PGI-FR-0845 (eAmbrosia identifier EUGI00000014330).
• The specification requires that fresh meat constitute at least 75 % of the total meat used; the purchase of frozen meat from external suppliers is forbidden.
• Meat separation is achieved through cooking alone, without shredding or beating, so that coarse fibres exceeding 2 cm remain visible in the finished product.
• Pigs must be at least 172 days old at slaughter and carcasses must reach a minimum warm weight of 85 kg.

Tasting notes

Touraine slow-cooked pork rillettes (shredded confit pork preserved in its own fat). Pale-rose to golden color depending on cooking, fibrous shredded texture, rich pork flavor with characteristic Touraine seasoning (salt, pepper, white wine).

HoReCa use

The product is presented in a pot, terrine, hermetically sealed jar, or on bread; in a jar or terrine it may be covered with a layer of pork fat to improve preservation.

Packaging

• terrine-glass-150g
• terrine-glass-300g
• professional-bulk-1kg