Potted Cheese, Meat, Fish, Game and Poultry

The tradition of potting good quality cheese, meat and fish derives from the early days of sailing when travellers used to take along such concentrated food to sustain them on their journey.

The meat and fish are first cooked, then usually minced or finely chopped and pressed into pots or terrines. Clarified butter is poured over the paste to preserve the contents.

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