bits of meat, fish, or fowl, esp. pork, cooked in seasoned fat, mashed into a paste, and preserved in the fat for use as a spread for bread
(used with a sing. or pl. verb) A pâté made of pork, goose, or other meat that is chopped, seasoned, and slowly cooked in fat.
Origin of rillettesFrench, from diminutive of Old French rille, long strip of fat pork, dialectal variant of earlier reille, shingle, plank, from Latin r&emacron;gula, straight piece of wood, lath; see reg- in Indo-European roots.