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.

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Gilles Vérot is a third-generation Master Charcutier and the 2011 world pâté-croûte champion. Together with his wife Catherine and son Nicolas, they 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.

Nicolas Vérot, the son of renowned charcutiers Gilles and Catherine Vérot, joined the family business in 2018 as the fourth generation to lead Maison Vérot, a legacy that began in 1930. Committed to preserving time-honored traditions while embracing modern innovation, Nicolas has expanded the family’s charcuterie presence in Paris and beyond, including prestigious partnerships with Galeries Lafayette Gourmet and international collaborations with chef Daniel Boulud in New York. Nicolas continues to guide Maison Vérot into the future as a symbol of excellence in French culinary craftsmanship. French Charcuterie at Home is his first book.

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Hardcover, $45.00, 232 pages, 8.07 x 10.2 inches, ISBN: 978-1962098076

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.