# Commission Implementing Regulation (EU) No 1149/2013 of 14 November 2013 entering a name in the register of protected designations of origin and protected geographical indications (Rillettes de Tours (PGI)), Division 3.2: Description of product to which the name in (1) applies

Extent: E+W+S+N.I.

A cooked, spreadable pork product presented in a tub, terrine, hermetically sealed jar or block. In a tub or terrine, the product may be covered with a layer of pork fat to improve its preservation.
‘Rillettes de Tours’ are obtained by slowly cooking pieces of pork meat (at least 6 × 6 cm in size) in pork fat in a cooking pot. This meat may be flavoured with white wine or distilled grape wine. (Non-nitrite) salt is added to the preparation, and pepper, E150 and Patrelle colouring may also be added.
The colour of ‘Rillettes de Tours’ ranges from a uniform golden yellow (pantone 142 U) to golden brown (pantone 161 U).
The rillettes have a thready texture and contain clearly visible coarse meat fibres (more than 2 cm in size) as well as pieces of meat.
The moisture content of the fat-free product should be less than or equal to 68 %, which gives it a dry texture.
‘Rillettes de Tours’ also have a browned-meat flavour.
The finished product meets the physico-chemical requirements for lipid levels of ≤ 42 % (68 % MFFB), a total soluble sugar content of < 0,5 % (68 % MFFB) and a collagen/protein ratio of ≤ 19 %.

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Source: https://www.legislation.gov.uk/eur/2013/1149/annex/II/division/Consolidated/division/3/division/3.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1149/annex-II/division-Consolidated/division-3/division-3.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.