While I need to finish building a suitable space for for dry-curing, I can still get my fix of savory, semi-cured meat. Rillettes are one of my favorites, as they're just so easy and delicious. Unlike the more fussy aspects of pate making, rillettes are nothing more than cheap, tough meat cooked in fat until tender, and then packed in jars and sealed with fat. The slow cooking eliminates the water in the meat, which helps to preserve the meat from spoiling (plus a generous amount of salt). Sealing the jars with more fat creates another barrier, and allows rillettes to last for several weeks to a few months.