Potted meat

hideThis article has multiple issues. Please help or discuss these issues on the talk page. (Learn how and when to remove these template messages) This article needs additional citations for verification. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (February 2019) (Learn how and when to remove this template message) This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help by introducing citations to additional sources. Find sources:  –  ·  ·  · scholar · JSTOR (February 2019) (Learn how and when to remove this template message)

Potted meat is a form of traditional food preservation in which hot cooked meat is placed 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 some spoilage by airborne bacteria.^[1]

Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F), and, in the anerobic neutral pH storage environment, result in botulism. 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 (animals).

See also[]

• Bully beef
• Confit
• Home canning
• Pâté
• Potted meat food product
• Potted shrimps

References[]

External links[]

• A description of historical meat potting in Alberta

This meat-related article is a stub. You can help Wikipedia by .

• v
• t