I am going to be making pork rillettes for Christmas and New Years. I am curious how far in advance I can make it and what is the best way to store it? Bruce Aidell’s recipe says to use a quart terrine to put the finished product in however I am currently lacking one of those. Any advice or insight is highly appreciated.
Submitted December 10, 2017 at 02:34PM by Punani_Punisher http://ift.tt/2ArU51W Charcuterie
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