Potted meat

Form of traditional food preservation Meat potted in a glass jar Potted meat is a form of traditional food preservation, potting, in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat, such as butter. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria. 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. Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F), and, in the anaerobic neutral pH storage environment, result in botulism. Often when making potted meat, the meat of only one animal was used, although other recipes, such as the Flemish potjevleesch, used meats from three or four different animals. Commercial products Armour Star brand potted meat food product A potted meat food product is a food preserved by canning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat-processed and packed into small cans. Various meats, such as beef, pork, chicken, and turkey, are used. Potted meat food product is produced pr