Potted meat
Potted Meat
Potted meat (/ˈpɒtɪd miːt/) is a type of meat product that is preserved through canning, brining, or similar processes.
Etymology
The term "potted meat" originates from the Old English word "pott," meaning a container, and the Middle English word "mete," meaning food. The term thus refers to meat that is stored in a pot or container.
Description
Potted meat is typically made from various types of meat, including beef, pork, and chicken. The meat is cooked, then finely ground or chopped and mixed with salt, spices, and often preservatives. The mixture is then packed into a container, such as a can or jar, and sealed for storage.
Potted meat is often spread on bread or crackers, or used as a filling for sandwiches. It is a common ingredient in traditional British cuisine, and is also popular in many other countries.
Related Terms
- Canned meat: Meat that is preserved by canning, which involves sealing it in a container and heating it to kill bacteria and extend its shelf life.
- Corned beef: A type of cured beef that is often used in potted meat.
- Spam: A brand of canned cooked pork made by Hormel Foods Corporation, which is similar to potted meat.
- Deviled ham: A type of potted meat made from ham and spices.
External links
- Medical encyclopedia article on Potted meat
- Wikipedia's article - Potted meat
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