from Le Mans, Sarthe department and from
Potted meat is made from pork meat baked in fat.
Used parts are shoulder and breast.
The texture of potted meat from Le Mans is thin as
meat is dispatched in fat, this one isn't visible ;
it isn't flavored. Potted meat from Tours, less
fat, has a less thin texture and has little meat
cubes dispatched in potted meat.
The origin of the potted meat word is not much
known but in the 16th century already, Rabelais in
the "Tiers Livre" used the potted meat term to
describe pork cubes.
Potted meat from Sarthe recipe
Ingredients (for 1kg potted meat) :
250 g pork fat
1 kg pork spare rib
1 bouquet garni
Break fat in little cubes and remove skins which cover fat
Pour 2 glasses of water in a large pan and put the fat cubes
on a low heat. Let melt.
During this time cut meat in 1 to 2 cm wide bands in the
Put meat in the pan with the bouquet garni (thyme, bay,
Let bake for 3 to 4 hours stirring regularly without boiling
When meat comes to blond take away from heat and let cool
after removing the bouquet garni.
Take regularly some melt fat which comes on surface and put
it in a pan.
Put preparation in pots and cover with fat to protect potted
Keep in a fresh and dry place.