Finally spoon the mixture (while it is still very hot) into pots and cover with an air-tight seal (cling film will do). Don't worry if the mixture still looks a bit like glutinous stew
at this stage, and smells odd- it is meant to. Set the pots aside and allow them to cool
down, then transfer them to the refrigerator where they will keep for several weeks while they are still sealed. When the Rillettes are cold, the fat-content will set the mixture solid, and you will have a lovely rich, moist, fibrous meat-paste you can spread thickly onto chunks of bread
. Try it- although Rillettes are not a good idea
if you are trying to lose weight
, Scrote loves the stuff.