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Potted meat

Index Potted meat

Potted meat is a preserved meat, where the meat is cooked, placed hot in a pot, tightly packed to exclude air, and then covered with hot fat. [1]

8 relations: Bacteria, Confit, Home canning, Pâté, Potjevleesch, Potted meat food product, Potted shrimps, Refrigeration.


Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.

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Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

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Home canning

Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to kill the organisms that would create spoilage.

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Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.

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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 or head cheese than a pâté.

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Potted meat food product

A potted meat food product is a food preserved by canning and consisting of cooked meat product, seasoned, often puréed, minced, or ground, which is heat processed and sealed into cans.

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Potted shrimps

Potted shrimps are a traditional British dish made with brown shrimp flavored with nutmeg.

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Refrigeration is a process of removing heat from a low-temperature reservoir and transferring it to a high-temperature reservoir.

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Canned meat.


[1] https://en.wikipedia.org/wiki/Potted_meat

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