Potted meat

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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.

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References[edit]

  1. ^ a b c Herbst, Sharon (1995). Food Lover's Companion. new York: Barron's. p. 455. ISBN 0-8120-1520-7. 

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