It also includes canned meats, anything from buffalo to rattlesnake, corned beef in a tin, or ham in a tin, though some would argue that anything tinned can’t be called “potted.”
Potted Meats can be used sliced in sandwiches, or as pâtés.
Historically, potting meat was a way to preserve meat before there was refrigeration. Meat was cooked, cut into small pieces, and a layer of it put into a crock. The layer was then covered with a thick layer of melted fat. The layers were repeated until the crock was filled, then topped with a very thick layer of fat. The fat acted as a barrier to air and bacteria, just as putting wax on top of jams did.