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] 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]

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

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).

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  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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