Cassoulet is a typical dish of the region of Languedoc in France. It is essentially a stewed preparation, based on lamb or mutton, confit d'oie (goose meat preserved in fat), pork rinds, sausages and white beans (called "mounjetos"), the latter give the preparation an unmistakable taste as well as a slight oiliness. Its name derives from "cassole", the painted terracotta container in which it is prepared.