What is Potted Meat?

Potted meat was an essential supply of the 19th century when British fighters were on the march in India, where it was named “Preserved Bengal Meat.” Potted meat or meat potting started up as a means to conserve meat initially, before the beginning of refrigeration. 

When people butchered their animals, the amount of meat obtained mainly was much more than could be consumed, even before the meat began to rot. People developed many techniques for preserving this extra meat for later, such as dry curing and smoking. 

What Does Potted Meat Refer to?

Potted Meat

Potted meat is a kind of regular food conservation in which hot cooked meat is positioned in a pot, tightly loaded to eliminate air, and then coated with hot fat. It solidifies and sets an airtight mark as the fat cools, staving off some spoilage by airborne bacteria.

Potted meat is a phrase commonly used for cured meats, like those prepared from hams or sausages, and it’s also recognized as “canned” or “jarred” meats or refined meat. The procedure of preparing potted meat varies extensively from that of fresh meat, so the composition is often softer and contains additives such as seasonings, oils, or flour to preserve it during the canning.

What is Potting?

Potting meat was another way of storing food, and that old belief lives on today in various commercial brands.

Early potted meat generally encompassed the meat of one animal only, most typically pork. Meat might be ground or not and then simmered. The fat was conserved and spilled onto and around the meat, mainly in massive jars, and the fat would assist in keeping the meat from decay. 

Some cooks put spices to the meat or prepared sausage patties from it, so the preserved meat had more zest. As much meat as possible was squeezed into the jars to create a condensed, somewhat soft end product, identical to pâté.

The potted meat of today is stored in a can, which prolongs its shelf life considerably and makes it an excellent option for those who don’t care for the various animal components used; many really do not. 

It might make an excellent option if you like an emergency store of meat or if you’re camping. Most brands utilize additional preservatives like nitrates rather than just depending exclusively on fat for conservation. Some do not use pork, so that their potted meat can be utilized in Islamic countries, particularly by members of the armed forces.

The Kind of Meat Used in Potting

Numerous meats are utilized, such as beef, pork, chicken, turkey, and organ meats. It is manufactured mainly as a basis of affordable meat, and its precooked condition and long shelf-life make it adequate for emergency food rations, camping, and military usage. 

Potted meat food commodities include high quantities of fat, salt, and preservatives, making it harmful for conventional consumption.

Modern potted meat, which can also be called a canned meat product or a meat food product, is produced by companies like Armour Star® and Libby’s®. Unlike Spam®, which is a similar product, you may find this meat in rounder patties.

Is Pâté the Same Thing as Potted Meat?

Pâté refers to paste in French. 

It includes nothing more than meat or fish, minced, cooked, and pinched. “Potted” goes in the other path, denoting a cruder concoction of sliced or chopped meat (or fish) loaded into a pot and edged with a small fat.

Potted meat is manufactured mainly as a source of inexpensive meat. Potted meat food product comprises high proportions of fat, salt, and preservatives, which may render them unhealthy for constant consumption. It generally has a catching composition, identical to pâté, and is usually utilized in making sandwiches or spread on crackers.

They are not the same commodity, as their making process and ingredients are pretty distinct.

What Can I Eat Potted Meat With?

The best way to consume potted meat is by taking it with crackers, which is also probably an extended serving time because meat can be spooned into the can with crackers for a faster way to cook.

Consuming potted meat is consuming adequate food that carries you back to your childhood. Potted meat is mostly simmered in a condiment with vegetables or served cold on a bun with pickle sauce. When you consume potted meat, you must possess something to go along with it. Here are various alternatives you can select from:

  • Barbecued corn on the cob or asparagus
  • Brisk salad prepared from freshly grated carrot and trusty old cheese
  • Steamed rice or chips
  • Pasta carbonara
  • Homemade french or Italian bread
  • Spaghetti
  • Eggs Benedict
  • Homemade french fries
  • Peasy Little Potatoes
  • Chicken Tik
  • Tomato sauce

Refrigerate in a concealed glass or plastic container to increase the shelf power of canned luncheon meat after unwrapping. Luncheon meat that is being steadily refrigerated will keep for about 3 to 4 days.

Do You Have to Cook Potted Meat?

Potted meat does have to be simmered at a temperature of 160 Fahrenheit 100 Celsius for 5 minutes. I advise you to use a little lower temperature when you’re utilizing any extensive cooking procedure.

Cooking potted meat is so effortless and can be accomplished in any state. Generally, when you acquire potted meat, the shelf life has been surpassed, and you will have to boil this commodity before eating it! There are various ways to boil your potted meat relying on the formula you will use. 

For instance, if you utilize a pressure canner, you can comprehend the instructions for that specific recipe. Another way to develop sealed potted meat is observing something called retorting, which is also a kind of pressure canning. This procedure serves best if you have a massive pot or boiler that will work in your pressure cooker.

Is Potted Meat Good for You?

Absolutely! Potted meat is delicious. 

It is packed in tins and comprises a transferable, largely-meat material also known as potted meat or meatloaf. You can consume it after spreading it on your crackers or toast like peanut butter, utilize it as a topping in a casserole or sandwich spread, or mix it into chili. 

It’s honestly very nice.

In as much as the USDA proposes consuming a healthful diet consisting of raw fruits and vegetables, but potted meat is also adequate for you. It is outstanding in protein and a meager carb food that can be relished in numerous ways, as I listed above, to improve your day-to-day nutrition intake. 

Potted meat is a satisfactory origin of cholesterol, protein, and calcium. Don’t forget that you can never actually falsify the taste of potted meat, so you might have to add some spice to your dish before taking it.

Is Potted Meat Bad for You?

The big question, right? 

I’m willing to bet you’ve been waiting for this question to be answered in this article. You might have heard rumors that potted meat is harmful and even dangerous. But it is not accurate. Potted meat is good for you when manufactured and handled appropriately.

The first characteristic to understand about potted meat is that its high-fat capacity implies it will be dangerous for your heart. About 75% of the calories in potted meat originate from fat. 

So specifically, pay attention to your intake of inundated fat, which can heighten your chances of getting heart disease considerably.

Even though potted meat is high-fat, high-cholesterol sustenance, it is generally served in moderately small amounts at one time and shouldn’t be the main ingredient of any balanced diet.


Potted meat is a food that you certainly need to look after, and you can miss the trail of time while devouring the good ones since they are as delightful as addictive. For this purpose, you need to understand how to eat potted meat skillfully.

I hope this short article helps. I am also hoping to catch you again.

Thank you for reading!

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