Poultry rillettes with red Kampot pepper 120g (Le Comptoir du Fougeray)

The best of poultry! Chicken fillets and thighs browned in chicken fat, then slow cooked in a pot (with just Guérande salt and black pepper) for around fifteen hours and finally crumbled by hand... This recipe for rillettes from “Les Cocottes du Fougeray” is perfectly seasoned and the red Kampot pepper adds a subtle fruity and floral note. No additives or preservatives. Guaranteed pork-free.