We headed North through Bourgueil vineyards, on to Sarthe, a region famous for its "rillettes". Rillettes is a sort of pate, pork meat (and fat) are cut in cubes, boiled for hours and then smashed with a fork.
The butcher-"charcutier" of Saint Vincent de Louerer is famous for his rillettes; he proudly displays his gold medal award. He uses only free range pork and sells first quality products.
Upon arrival our friends had prepared Rillettes in cute little white ramekins, with toats sticks, and radishes from their kitchen garden.
Bon appetit!
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