In this post I would like to give you an update regarding the most recent French / Belgian RCIR update.
- Optimal shelf life : 2 years although on the rations the "best use before date" is usually 3 years.
- Energetic value : 3200 kcal / kJ 13,380 - Proteins: 13% - Fats: 32% - Carbohydrates: 55%.
- Variety : 14 different menus of which :
- 7 without pork
- 4 that can be eaten cold
- Pallets contain mixed boxes of 7 different menus
- Weight : 1 500 g
- Dimensions (mm) : 294 length, 149 width, 63 height.
- Specifications :
- Contains a ration heater kit
- Waterproof thanks to a wrapping film
- All components are analyzed and traceability is ensured
- Adapted to fighting equipment
- Rigid and sturdy packaging (protects against crushing during transportation)
These rations are assembled by the Angers ESCAT company (automated food chain).
- Composition :
- Menu 1 (*) : Starter : Tuna Rillettes | Ready - Cooked Dish A : Chicken Tagine | Ready - Cooked Dish B :Tuna and Potatoes
- Menu 2 (*) : Starter : Salmon Rillettes | Ready - Cooked Dish A : Salmon - Rice - Vegetables | | Ready - Cooked Dish B : Lamb Tagine
- Menu 3 (*) : Starter : Mackerel Rillettes | Ready - Cooked Dish A : Parisian Poultry | Ready - Cooked Dish B : Duck with Olives and Potatoes
- Menu 4 (*) : Starter : Chicken Liver Pâté | Ready - Cooked Dish A : Sauteed Rabbit | Ready - Cooked Dish B : Pollack - Rice - Vegetables
- Menu 5 (*) : Starter : Tuna in Sauce | Ready - Cooked Dish A : Basque Chicken | Ready - Cooked Dish B :Squid à l'armoricaine
- Menu 6 (*) : Starter : Sardines | Ready - Cooked Dish A : Lamb with Flageolet Beans | Ready - Cooked Dish B : Poultry with Spring Vegetables (1)
- Menu 7 (*) : Starter : Mackerel in Sauce | Ready - Cooked Dish A : Lamb Stew | Ready - Cooked Dish B : Tuna Salad (1)
- Menu 8 : Starter : Duck Mousse | Ready - Cooked Dish A : Baeckoffe | Ready - Cooked Dish B : Pork with Lentils
- Menu 9 : Starter : Deer Terrine | Ready - Cooked Dish A : Cassoulet | Ready - Cooked Dish B : Creole Pork - Rice - Pineapple
- Menu 10 : Starter : Traditional Rillettes | Ready - Cooked Dish A : Pork with Vegetables | Ready - Cooked Dish B : Garbure
- Menu 11 : Starter : Forest Terrine | Ready - Cooked Dish A : Pork with Potatoes | Ready - Cooked Dish B : Sausage and Cabbage Stew
- Menu 12 : Starter : Pure Pork Pâté Ham | Ready - Cooked Dish A : Pork Salad (1) | Ready - Cooked Dish B : Paella
- Menu 13 : Starter : Terrine of Hare | Ready - Cooked Dish A : Veal Marengo | Ready - Cooked Dish B : Sweet and Sour Pork
- Menu 14 : Starter : Rabbit Terrine | Ready - Cooked Dish A : Sausages and Lentils | Ready - Cooked Dish B : Beef salad (1)
(*) Menu without Pork. (1) To be consumed hot or cold. Ready - Cooked Dishes A & B are packed in 300 g tins. The menus are regularly renewed.
- Additional Products :
- Biscuits Salt and Sugar 250 g 1 EA
- Instant Soup 1 EA
- Cream Cheese or Cream Dessert 1 EA
- Package Caramels 40 g 1 EA
- Chocolate Bar 25 g 1 EA
- Breakfast Kit (Coffee, Skim Milk, Chocolate Drink and Powdered Sugar) 1 EA
- Ration Heater Kit (Water Purification Tablets 6 EA - Pocket Matches 1 EA - Disposable Pocket Stove 1 EA - Fuel Tablets 6 EA - Plastic Waste Bag 1 EA) 1 EA
- Nougat Bar 1 EA
- Fruit Paste 1 EA
- Wrapped Sugar 4 EA
- Bag of Chewing Gum 1 EA
- Bonbon (Menus with Cheese) 4 EA
- Pack of 10 Napkins / Tissues 1 EA
P.S. : sorry for the French to English translation. Some kitchen or cooking terms are very hard to translate sometimes. Besides I'm not a cook.
- Rillettes are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a
paste. They are normally used as spread on bread or toast.
- Garbure is a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
- A terrine most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.
- Baeckeoffe is a typical dish from the French region of Alsace. It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a
sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavor and color.
- Veal Marengo is a classic, delectable French dish made with veal, tomatoes, onions and white wine.
- Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
- The flageolet bean is a variety of the common bean originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and
creamy when shelled and cooked.
The other dishes are more or less self-explanatory.
This information is gathered from the Official French Army website.