Division Know-how

The low moisture content of ‘Rillettes de Tours’, which originally improved their preservation in this humid region, later allowed them to be sold outside the Touraine region. It also accounts for why they are known to have a drier texture than rillettes prepared in neighbouring regions.

Another reason why ‘Rillettes de Tours’ have retained their dry texture over the years is that their producers, most of whom are small businesses, are less concerned with production yield rates, which are below 80 %: much lower than those of many other types of rillette.

The low moisture content of ‘Rillettes de Tours’ means that they can be made without preservatives, even though the use of such substances is not prohibited by law.

Because ‘Rillettes de Tours’ are, as described above, produced only on a small scale and knowledge of how to make them has been passed on mainly by butchers to their apprentices, this know-how has remained very localised and has in most cases not spread far beyond department borders.

The preservation of a very strong link with the geographical area is demonstrated by the fact that 90 % of prize winners in ‘Rillettes de Tours’ competitions are locals.