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 | The contents of the Potted meat food product page were merged into Potted meat on 27 June 2023. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
Is there any difference between potted meat and confit? My initial impression is that both could be in the same article with the other being a redirect... Thanks, (I am not watching this page, so please ping me if you want my attention.)—PaleoNeonate – 08:13, 25 June 2018 (UTC)[reply]
Don't know about your question. However I recollect that as a child of about 5 years age towards the end of WW2 my mother would often send me with a few pennies to a local butcher for a quarter-pound of potted meat to make sandwiches for our sibling's tea after school. The potted meat would be delivered wrapped in a small square of greaseproof paper for immediate consumption since few working class families had refrigerators. The exact composition of the potted meat was unknown, as most butchers made their own on their premises. It was one of the very few meat products not subject to the food rationing regime. I suspect it was frequently made using wild game such as rabbit that fell outside the rationing system. So it does appear that potted meat was produced commercially, if on a small scale. George.Hutchingson — Preceding unsigned comment added by George.Hutchinson (talk • contribs) 18:32, 10 January 2022 (UTC)[reply]
Two short articles about similar food items: a traditional method that uses fat to form a seal, and a modern method that uses canning. A single article could cover both. Belbury (talk) 16:07, 1 April 2023 (UTC)[reply]
