is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.One thing I'm wondering about is what sort of traditional pigs they used for this. If you used a Mangalitsa belly to make rillettes, you'd essentially just have a version of lard, because the belly has such little lean.
... Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, heavily salted, and cured for twelve hours. The meat was then cooked slowly over low flames until very tender. That being done, the flesh was raked into small shreds and blended with the warm cooking fat to form a rustic paste.
Yet it wouldn't surprise me if people made a very lardy spread in the old days, in the same way that pancetta used to be less lean.
Central European cuisine still has lardy, flavored spreads (usually an unappealing brownish color that puts off tourists):
I've had that before in Poland and didn't really like it. But given the special quality of Mangalitsa fat, it would be a real treat made from Mangalitsa.