Before the days of refrigeration

Refrigeration

Refrigeration is a process in which work is done to move heat from one location to another. This work is traditionally done by mechanical work, but can also be done by magnetism, laser or other means...

, potted meat was developed as a way to preserve meat. After animals were slaughtered, especially in domestic settings, the result was more meat than could be immediately used. As a result, various methods were developed for preserving this extra meat for later; techniques included:

• dry curing
• potting (canning)
• smoking

Often when making potted meat, it involved the meat of one animal only—although other recipes such as the Flemish Potjevleesch

Potjevleesch

Potjevleesch is a traditional French Flemish dish, which can be translated into English as "Potted meat", although in appearance it is more like a terrine than a pâté....

 used three or four different meats. The fat was saved and poured onto and around the meat, usually in large jars or crocs, and the fat would help keep the meat from decomposing. Later, cooks added herbs and spices to the meat, or made sausages from it.

See also

• Potted meat food product
  Potted meat food product
  A potted meat food product or potted meat is a food made using a method of food preservation, canning, consisting of cooked meat product, seasoned, often creamed, minced, or ground, which is heat processed and sealed into cans....
  
  
• Pâté
  Pâté
  Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
  
  
• Potjevleesch
  Potjevleesch
  Potjevleesch is a traditional French Flemish dish, which can be translated into English as "Potted meat", although in appearance it is more like a terrine than a pâté....
  
  - Flemish potted meat
• A description of historical meat potting in Alberta