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Pork Rillette

Pork Rillette

Home reared pork, cured, slow cooked and shredded.  Porkilicious!

PLU 1050

Key Facts

  • CountryEngland
  • RegionCornwall
  • Weight125g
  • Weight TypeNet

Store & Serve

  • StorageStore in a cool dry place out of direct sunlight. Once opened, refrigerate and use within 3 days.
  • Instructions for useTo open the jar, pull the D shaped tabs apart to break the seal.


  • IngredientsBritish Lop Pork 74%, Duck Fat, Salt, White Pepper.

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1681
  • Energy kcal406
  • Fat35.3
  • Of which saturates12.7
  • Carbohydrates1.3
  • Of which sugars0.2
  • Protein21.0
  • Salt0.8
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Paxton & Whitfield's Pork Rillette is produced on a small farm near Bude. Here, Welsh Black Mountain Sheep and Ruby Devon Cows range free with the UK's rarest breed of pigs, the British Lop, who are born and raised on the farm's spacious fields, ensuring their lives are happy and stress-free to provide the tastiest of meat.

Choice cuts from the belly and shoulder of the British Lops are used in the production of Paxton & Whitfield's Pork Rillette.  The meat is slowly poached for eight hours, shredded and then blended with pork and duck fat, which minimises heaviness and adds a fantastic depth of flavour.  This is then seasoned.  Due to the cooking process, currently unique in this country, the Pork Rillette can remain stored at room temperature until opened, making them the ideal foodie gift, or part of a hamper.

Our Pork Rillette is deliciously savoury, with all the succulent flavour you would expect to get from the crackling from your Sunday roast pork.  A mouth-watering alternative to pate, it can be enjoyed as part of a cold meal, with chunks of bread and pickles and a glass of your favourite wine.