Potting is a form of food preservation in which hot cooked food is placed in a container, tightly packed, and covered with hot fat, such as butter, to exclude air. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria.
Potting has been applied to meat (potted meat, ham, tongue, pork, venison, ...), various kinds of fish and seafood (shrimps, char, salmon, lampreys, eels), and other foods (cheese).
Many recipes use a single kind of meat, but others, such as the Flemishpotjevleesch, use meats from multiple animals.
Potting was a common form of food preservation before refrigeration and canning. However, spores of Clostridium botulinum can survive cooking at 100°C (212°F), which can result in botulism. Thus modern commercial potted foods are sterilized using pressure canning at high temperatures. Potted foods which are not sterilized must be refrigerated.
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. Unlike earlier potted foods, it does not necessarily include added fat.
Various meats, such as beef, pork, chicken, and turkey, are used. Potted meat food product is produced primarily as a source of affordable meat. Its precooked state and long shelf life make it suitable for emergency food supplies, camping and military uses. Potted meat food product often contains high amounts of fat, salt and preservatives which may make it unhealthy for regular consumption.[citation needed] It typically has a soft, spreadable texture, similar to pâté, and is usually eaten in sandwiches or spread on crackers.
Reputation
Canned potted meats have a somewhat dubious reputation for their taste, texture, ingredients, preparation and nutrition.[citation needed] The product typically utilizes low-cost ingredients such as mechanically separated chicken or turkey, which is disdained in some communities.[which?]
