2 1/2 lbs. pork but, cut into 1 1/2 inch cubes
1/2 c. water
Salt & pepper to taste
1 tsp. dried whole sage
Bouquet garni
1 tsp. marjoram
3 lg. cloves garlic, crushed

The day before, place the pork, water, salt, pepper, sage, and bouquet garni in a heavy kettle, and simmer, covered, for 4 1/2 hours. Check from time to time to be sure that it does not dry out, add a bit of water if necessary. When the pork is cooked, drain the kettle in a colander, reserving the fat, and remove the bouquet garni. Break up the pieces of meat with a fork. In a bowl mix the meat with the marjoram and garlic. Mix all well, and place in a greased mold. Press down well into the mold, and refrigerate, covered, overnight. You may wish to top the rillettes with some of the drained fat. This will help preserve it, (but it also adds to the fat content of the dish.)

Serve the rillettes cold in slices, along with a nice green salad and some very fresh French or Italian bread. Dijon mustard and tiny pickles are traditional in France. A good red wine is perfect with this dish. Serves 8 to 10 as a first course.

Wrap several sprigs of fresh parsley, along with the tops of 3 or 4 stalks of celery, 2 bay leaves, and 1 teaspoon whole thyme in a piece of cheesecloth a bit bigger than a handkerchief. Pull together the four corners, and tie with a piece of string. In this way you can use the flavors of the herbs without letting them get loose in the pot. This freezes well. I do not add fat.