What is Potted Meat, Anyway?

In my region, potted meat is a food pantry staple--and as a self-proclaimed foodie, I'm ashamed to admit that I enjoy it. When I pull the aluminum tab, I find pink pureed meat with a greasy sheen on top. The meat spreads like butter. Saltiness hits my taste buds first, followed by an intense meaty flavor and a slightly grainy texture. Yum!

My tastes might be a little eccentric, but grocery stores always have a stash of potted meat, so I can't be the only person who enjoys this savory spread. Still, even I can only handle it in small doses. The saltiness gets overwhelming, and what's inside potted meat, anyway? Beef? Pork? Miscellaneous animal parts?

Out of curiosity, I decided to perform an online investigation. Surprisingly, potted meat has a long history, and it's not quite as toxic as some Internet sources claim. It's not a health food, but there's a reason why potted meat has survived the decades.

Where Did Potted Meat Originate?

Potted meat dates back to the pre-refrigeration days. I wasn't surprised because salt is a common preservative, but salt isn't the star of this technique. Instead, "potted meat" refers to the practice of cooking meat with large amounts of fat, then storing it in a pot and adding another layer of fat to form a seal.

Today's commercial potted meat forgoes the layer of fat and preserves the meat with plenty of salt instead. As a result, manufactured potted meat doesn't require refrigeration until you open the tin. You can still make potted meat at home, but make sure you refrigerate it afterward. The fat layer isn't enough to prevent bacterial growth.

What's Inside the Can?

Mechanically separated meat is often the first ingredient. This term brings to mind images of factories blending up whole animal carcasses--beaks, eyes, teeth and all--but that's not entirely accurate. Instead, mechanically separating meat involves forcing bones with meat attached through sieves to separate the bones from the flesh.

This still sounds a little sketchy, and online rumors even claim that manufacturers use the entire animal for their "pink slime." However, potted meat doesn't contain a jumble of body parts. Instead, factories use the leftover bones after they've processed the rest of the animal.

You don't know exactly what you're getting because potted meat comes in a paste, not a hunk of raw meat that you can examine, but you're probably not chowing down on fangs and retinas. Potted meat just comes from the leftovers.

However, these leftovers may contain tendons, muscle fibers and tissues, so you'll have to sacrifice some quality. The only way to get high-quality potted meat is to make it at home with fresh cuts of beef, chicken or pork.

Is Potted Meat Unhealthy?

The chain emails are false, but that doesn't mean that potted meat is a diet-friendly snack. One tin of Armour Star Potted Meat contains about a fourth of your daily serving of fat, sodium and cholesterol--and these tins are fairly small. You won't find high doses of vitamins and minerals, either.

Potted meat does contain some calcium and protein, so you can grab a can when you need a quick protein fix. Still, I only eat potted meat a few times a year, and I'm saying that as someone who actually likes the taste. Try balancing it out with a healthier ingredient, such as whole-grain bread.

Why Do People Eat Potted Meat?

If potted meat isn't particularly nourishing or made from quality meat, why do people eat it? Personally, I get the occasional craving for salty, savory meat with a spreadable texture. I guess you could call it "redneck pate."

Potted meat is also cheap. As I mentioned earlier, it's a food pantry staple, and it offers protein when you're on a tight budget. Most of us would eat the healthiest cuts of fresh meat if we could, but they're not always affordable.

Plus, potted meat has a long shelf life. You can store these lightweight cans in your pantry or backpack until you're ready to eat. Just keep in mind that you'll have to refrigerate them afterward, so if you're saving potted meat for emergencies, make sure you eat the whole can.

Should You Eat Potted Meat?

If you're not worried about the sodium content, go for it. Potted meat isn't deadly if you enjoy it in moderation. Talk to your doctor for more information, and always follow the refrigeration guidelines. Botulism is even more dangerous than overindulging in salt.