Spread DIY Pork Rillettes on Everything

Cooking melt-in-your-mouth pork belly is a cakewalk for you. You've recently discovered the secret to the perfect pork chop, and you just finished mastering ribs. What now?

Creamy, meaty, pork rillettes—that's what.

Charcuterie is the last frontier when it comes to preparing meat at home. Blame the specialized equipment needed to make a lot of the more complicated stuff like salamis and sausages, or the glut of amazing chorizosand pâtés already available out there.

But there is a certain sense of badassery that comes with stepping up your carnivore game and making your own rillettes—a rustic sort of pâté that you spread like meat butter on toast or whatever.

Yes, it takes three days to make. Sorry. But you'll be able to pack pork rillettes for lunch every day of the week.

This recipe comes to us from executive chef of Portland, Oregon's Olympia Provisions, Alex Yoder. The secret's in the spice mix, which includes both freshly chopped and dried ginger, garlic, cloves, thyme, nutmeg, and white pepper.

The possibilities are virtually endless with what you can do with a tub of the stuff. Our favorite preparation: eating it straight out of the tub with a few swigs of a beaujolais.