Grillon - A Real Charentaise Recipe
Grillon is a real
and my lovely french neighbour Madeleine just told me how to do it,
In fact, she just came round here to get me the other day so I was able to watch her while she was making it.
I asked Madeleine who actually gave her the recipe for
and she told me that it was her Mother who gave it to her and she got it from her Mother and so on........
So it really is a traditional recipe.
If you decide to try and make the it, it is not that difficult , but you will need quite a bit of time.
Madeleine and Pierre (her husband of 50 years) told me that of course things have gotten easier now.
When she started making
she had to mince the meat manually and now there is a machine for it.
What would we do without all the technology!!!!!!!
It took way longer to make it and it was very tiring for your arms.
Here is Madeleine cutting up the meat
Before I get to the recipe, let
tell you what Grillon actually is.
It is made out of Pork, in fact the ribs.
This is the meat that was used
As you can see it's a big piece of meat and the whole recipe is based on 20kgs of pork ribs.
Don't worry, you don't have to eat it all straight away as it keep up to 6 month in the freezer or if you sterilise it, it will keep up to 3 years.
You eat it cold and it is not dissimilar to Pate, but a lot coarser. Here in the
thet eat it on a lovely baguette or when you prepare a drinks party you can use it for little toasts.
As mentioned before, this recipe is based on 20kg of pork.
You start by cutting of the rind and getting rid of it as it can not be used for anything.
Then you have to cut all the meat of the ribs in medium size cubes and leave it in the fridge overnight.
Madeleine still cutting
In the morning take the meat out of the fridge and mince all of it.
I guess it is up to you if you want to do it manually, but I know what I would prefer.....
Pierre doing some the mincing
All the meat has to go in one pot and yes, I guess you will need a big pot for this Grillon.
Just cover it with water and do not add anything. No salt or pepper.
Then cook it on a low heat for about 6/7 hours and stir occasionally.
Madeleine doing the stirring
Once it has cooked for about 6/7 hours you will see that all the fat has risen to the surface and you will have too scoop out as much as possible.
This is how you can scoop out the fat
Don't throw away the fat, but instead keep it in jars as you can use this for your roast potatoes.
Once you have scooped out all the fat add salt and pepper as you like it and give it a good stir.
Don't forget to try it
Once you gave it a good stir pour it in the jars and leave to cool before you put it in the fridge or freezer.
Here you have the finished Grillon in jars
Madeleine sterilises a lot of the jars, so she has this huge pot which she uses for that.I have to admit I've never seen a thing like that, but it's obviously good to have if you do Grillon or Pate.
I told you it's a big pot
And there you are, this was the recipe for Grillon.
I hope you enjoyed reading about it and now you might try it yourself.
Let me know how you got on or if you have any questions or maybe any other original recipes.
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