French Charcuterie at Home: Terrines, Rillettes, Saucisses, & Patés En Croûte

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From the fine art of dicing, shredding, and layering to the creation of delicious pâtés, terrines, rillettes, and more, this ode to French charcuterie will delight both tastebuds and eyes.

Making homemade charcuterie is easy. From the renowned Maison Verot in Paris comes 89 accessible recipes crafted by father and son charcutiers, Gilles and Nicolas Verot.

Detailed line drawings illustrate step-by-step techniques to master the basic methods of charcuterie, and beautiful photographs provide a visual reference for each dish. Whether country terrine, grandma’s pate, or vegetable press, there’s no need for special tools or hard-to-find ingredients— just simple techniques that bring the art of charcuterie to your kitchen with ease.

"Focuses on seasonality, highlights the true art of charcuterie, and introduces soulful French cooking into your home" —Daniel Boulud

"This is serious, careful work, representing the best of the classic tradition, and much esteemed by professional cooks as well as ambitious home practitioners..." —Kitchen Arts & Letters

"Will enable American family cooks and amateur chefs to produce palate pleasing, appetite satisfying, memorable varieties of authentic French charcuteries for every formal and informal dining occasion or event." —Midwest Book Review

Gilles, Catherine, and Nicolas Verot helm Maison Verot, a pioneering force in exceptional charcuterie spanning four generations. Maison Verot stands at the forefront of the rekindled interest in this quintessentially French culinary savoir-faire, from Paris to New York. The heirs have consistently fused tradition with modernity, maintaining high standards and transparency. Maison Verot's charcuterie distinguishes itself through an unwavering commitment to excellence, blending meticulous sourcing, contemporary recipes, and artisanal methods.

Maison Verot boutiques are located in Paris: Saint-Placide, Sèvres-Lecourbe, Enfants-Rouges, Saint Paul, Galeries Lafayette Haussmann and Galeries Lafayette Champs-Élysées. Lafayette Champs-Élysées. www.maisonverot.fr.

Hardcover, $45.00, 232 pages, 8.07 x 10.2 inches, ISBN: 9781962098076

LE MANS-STYLE RILLETTES

MAKES 6 SERVINGS

INGREDIENTS

2 ¼ pounds (1 kg) boneless pork shoulder
2 ¼ cups (500 g) lard
6 teaspoons salt
6 pinches freshly ground pepper

Cut the pork shoulder into 1 ¼-inch (3-cm) cubes.

Melt the lard in a medium pot over medium heat. Reduce the heat to maintain a gentle simmer, add the pork cubes, and cook, covered, for 2 hours, turning the meat every hour. Stir in the salt and pepper and then cook for an additional 2 hours, turning the meat every hour until it shreds at the touch of a spatula.

Set a strainer over a medium bowl and pour the contents of the pot into the strainer, collecting the fat in the bowl. Remove the pork cubes to a separate container.

Shred the pork by hand, then add three-quarters of the reserved fat to it, mixing well.

Cover and refrigerate the mixture, stirring every 15 minutes for 1 hour 30 minutes to achieve a consistent texture. Continue to refrigerate it for 8 hours. Remove from the refrigerator 30 minutes before serving.