Riet pork
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Riet French coarse pate with visible fibers or pieces of meat, some measure of mix between stew and pate. It is prepared from pork, rabbit, duck, goose, trout, salmon, etc. I suggest You version tours of riata pork (Rillettes de Tours), based on the authority of the book Larousse Gastronomique. Very tasty with fresh bread, vegetables and pickles to good red wine or strong drink.