Eastside Road, July 11, 2012—TOO MUCH TO DO around here to fix a dinner, so we ate plums and peaches from the garden for lunch, then, after dinner, toast and rillettes with an ear of corn and a carrot for supper.
When I was a kid there was occasionally a can of deviled ham — I'm not sure why. I think it's America's version of the classical French pork rillettes. Rille
is, according to Witkionnaire, a regional word for the pork taken from along the backbone, what we'd call pork loin: chop the meat, mix it with pork-fat, salt it and age it.
Our local sausage genius Franco Dunn sells it often at the Healdsburg market, and oh boy is it good on toast.
Merlot-Cabernet Sauvignon, "Révélation" (Pays-d'Oc), 2010: serviceable, sound, cheap