Rillauds is a traditional specialty originating from Anjou. The dish consists of pieces of pork belly that are placed into a salty, herbaceous brine to soak before they're cooked in lard. Once done, rillauds are served warm or cold, and in the past they were often plated in the shape of a pyramid, then topped with the pig's tail.

It's recommended to serve the dish with a fresh green salad on the side, or in fouée bread. Every July, there is the Rillaudée de Brissac-Quincé, where locals and tourists can enjoy dancing, fireworks, and rillaud-making contests.