This is something of a grab bag category, where you will find various sausage-like or cured things that are not really dry aged, nor fermented like salami.
Confit is essentially slow poaching in oil or fat, rillettes are a rough pate — when I make pates they will be in this category, too. I also included coppa di testa, or headcheese, because it is considered part of the overall charcuterie craft. Unlike confit or rillettes, however, coppa di testa does not keep for a long time. Eat it within a week or so.