Potted meat

Potted meat is a method for preserving meat. The meat is cooked, placed hot in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools it hardens and forms an airtight seal preventing spoilage by airborne bacteria.^[1] Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly-slaughtered animal could not be fully eaten immediately.^[1]

Often when making potted meat, only the meat of one animal was used,^[1] although other recipes, such as the Flemish potjevleesch, used three or four different meats.

See also

• Potted meat food product
• Confit
• Home canning
• Pâté
• Potjevleesch – Flemish potted meat
• Potted shrimps

References

1. ↑ 1.0 1.1 1.2 Herbst, Sharon (1995). Food Lover's Companion. new York: Barron's. p. 455. ISBN 0-8120-1520-7. 

External links

• A description of historical meat potting in Alberta