Cook’s Note: This recipe is not difficult but does take several hours to do. The idea with this recipe is to achieve a spreadable consistency at room temperature with the traditional generous amount of salt and pepper. Salt was the original way of helping to preserve the rillettes. Of course, salt and pepper can be to taste. The yield of the recipe will vary due to the meatiness of the ham hocks used. Rillettes is a nice recipe to make in large batches because the rillettes do freeze well. It’s a wonderful addition to any cheese board!