Originally Posted by mordecai
Sorry to be annoying, but does the quality of the meat matter or does the confit process render ingredient quality sort of irrelevant, as with tomatoes?
Quality as in from a good pig? Yeah, it matters because a good pork will have less shrinkage and more flavor, and it is less likely to get mushy. I should have, as Piob did, mentioned pork belly. I find it to be too rich and prefer shoulder, but belly certainly has its fans.