Rillettes

Rillettes (/rɪˈlɛts, riˈjɛt/, also UK: /ˈriːjɛt/, French: [ʁijɛt]) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours).[1] The meat is shredded and packed into sterile containers covered in fat. Rillettes are most commonly made with pork, but also made with other meats such as goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna, pike or salmon. Rillettes are typically served at room temperature spread thickly on toasted bread.

Sarthe (Le Mans), Tours, and Anjou, all in central France, are notable sources of rillettes.