Rillauds are a culinary speciality from Anjou, quite similar to rillons. They are pieces of pork belly that are left to soak in salty, herby brine before being cooked in lard. They are eaten warm or cold, and go very well in a nice green salad or in fouée bread.
Every year, the Rillaudée de Brissac-Quincé takes place in early July. Local residents and tourists can enjoy a parade of the brotherhoods, a rillaud-making contest, dancing and fireworks.