Rillettes of one sort or another are a feature of charcuterie shops throughout France. They can be made from pork alone or a combination of pork and goose or rabbit. Confites such as these date back to at least the fifteenth century. The meat is cooked very slowly so it literally falls apart, it is then shredded to give it its attractive rough texture and sealed in fat. This can make a delicious first course served with crusty bread and the apricots.