Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread and served at room temperature. The soft, smooth texture is a deciding factor in determining a good rillette dish. Like cassoulet or fondue, this French dish has its many regional definitions. In general most rillettes are served at room temperatures, much like a paté.