@Crazy Me,
Oh, the flavor is wonderful!
I also look at it from a prepper perspective: Cook the meat in its own fat, allow to cool, form a protective air tight barrier, it can stay in the pantry for a few months, re-heat and serve and save the fat for another confit!
And, in a SHTF situation, I am of the opinion it will be calories that will determine survival (clean water too!). Fat packs a lot of calories per unit.