section_path: Traditional techniques/Confit
section_name: Confit
paragraph_text: Confit
  
  Meat can be preserved by salting it, cooking it at or near 100 °C (212 °F) in some kind of fat (such as lard or tallow), and then storing it immersed in the fat. These preparations were popular in Europe before refrigerators became ubiquitous. They are still popular in France, where the term originates. The preparation will keep longer if stored in a cold cellar or buried in cold ground.