Rillettes are a traditional French charcuterie of seasoned pork, or sometimes goose, duck, or rabbit, cooked slowly in its own fat until meltingly tender, then shredded and potted as a soft, spreadable pâté. The meat simmers for hours with salt, pepper, and aromatics until the fibres fall apart, and the mixture is packed into pots and sealed under a cap of its own fat, which preserves it. Served at room temperature spread on crusty bread with cornichons and mustard, rillettes are rich, deeply savoury, and unapologetically fatty. They keep well refrigerated under their fat seal. The technique is a cousin of confit, and the result sits between a pâté and a pulled-meat spread in texture.