Listened to podcast 170 yesterday where Paul relates the story from Sepp about how a meat preservation technique was discovered. The story is basically about poachers who killed and cooked a deer and had to hide the pot with the meat by burying it near a stream. They got back to the pot few months later and the meat was still good and very tasty under the layer of fat.
This sounds very much like confit to me . Anybody could confirm?