http://www.bioprepper.com/2016/06/09...rediscovering/When people slaughtered their own animals, the amount of meat produced was usually much more than could be eaten before the meat began to rot. People evolved other methods for saving this extra meat for later too, such as dry curing and smoking. Potting meat was another means of storing food, and that old tradition lives on today in several parts of the United States.
Early potted meat usually involved the meat of one animal only, most commonly pork. Meat might be ground, or not, and then cooked. The most common method was to use chunks of meat well cooked.
The fat from these chunks of meat was saved and poured onto and around the meat, usually in large jars or in a large crock pot and the fat would help keep the meat from decomposition. Some people added spices to the meat,
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