RILLETES

300gm pork fat diced (3cm)
500ml dry white wine
4 cloves garlic, peeled and smashed
1 sprig rosemary
1 bay leaf
1 sprig sage
1 sprig thyme
3 or 4 parsley stalks
1 kg boneless pork blade diced (3cm)
200 gm speck, diced (3cm)
salt and pepper
1 good blade
mace

Put everything except salt and pepper in a heavy casserole with a well fitting lid, tucking the herbs and spices in amongst the meaty bits, and pour the wine over the top. cover closely with greaseproof paper. Put the lid on. Stick it in the top left oven of the 4 door for 6-7 hours (I do it just before I go to bed and pull it out first thing in the morning). Let cool til you can handle it, then take out the meat with a slotted spoon and put in a bowl. Discard the herbs and mace blade. Roughly shred the meat with your fingers, season to taste with salt and fresh ground pepper. Beat in the liquid with a wooden spoon (I use the dough hook on my Kitchen aid), spoon into small pots pressing it down firmly to expel air pockets. Make sure there is a layer of fat over the top to seal the mixture. Leave to cool. Refrigerate and don't eat it for 3-4 days to let the flavours mature. Serve with bread or toast, cornichons, caperberries and maybe some apple jelly as a starter, a picnic lunch or with drinks.