Potted meat

[1][2] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria.

[3][4] Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F),[5] and, in the anaerobic neutral pH storage environment, result in botulism.

Its precooked state and long shelf life make it suitable for emergency food supplies, camping and military uses.

Potted meat food product contains high amounts of fat, salt and preservatives which may make it unhealthy for regular consumption.

Canned potted meats have a somewhat dubious reputation for their taste, texture, ingredients, preparation and nutrition.