frenchflavour

Well...in truth i'm working my way through the list, but most offer fresh rillettes, delicious, but i need the long life stuff sealed in jars for delis over here. So' i'm still trawling through the list of producers.

Hi Fridgeman, The Rillettes sound great, but as you mentioned we have to comply with the good old EU regs and things like this need to carry the oblong "health" mark, which costs money for you to get. So, you're correct we'll need to try Le Mans or somwhere. Thanks so much for the response, but i'm afraid the search continues ...........................

Too fast typing... i mean, i will follow up your leads !

Thanks to both of you i follow up your leads. We do already import Duck and Seafood Rilletes in sealed jars which meet our criteria, so there must be some pork versions out there....any more info is always welcome ! Ian http://www.frenchflavour.co.uk

Bonjour All, I'm trying to find an artisan producer of "Rillettes de Porc" does anyone have a local favourite that they can point me in the direction of ? Just to be a bit more awkward, they need to be produced by a small scale artisan producer, in sealed jars with a good shelf life, but without any artificial additives or preservatives.....and of course delicious ! We supply French artisan food in the UK and are constantly being asked for them, but they are difficult to find when they have to comply with the above criteria, any suggested would be tres appreciated ! Many Mercis, Ian

Hi David, This is a completely normal state for the Olive Oil to be in when in very cold conditions. If you take the bottles into a warm room for a couple of days the oils will go back to their clear state, if you want to do this quicker, then put them by a radiator for an hour or so. The Oils will be perfectly fine to use after this.

Foie Gras is a very contencious subject in the UK, however most UK meat eaters who buy cheap Supermarket meat will most likely be eating products which have come from "factory farmed" animals such as Pigs and Chickens. These animals are kept for their entire life in dreadful conditions, the Foie Gras ducks from reputable French producers are kept for the majority of their lives in a truly free range environment in stress free conditions. The ducks are normally only taken for the Gavage for the last 10 days. If you eat meat from factory farmed animals, then i don't believe that you have any argument against well produced Foie Gras.