Might be, not sure. I am watching the end of Wartime Farm now. Alot of food for thought in that series(no pun intended really). Never really thought about what people went through back then. Deciding if I wanna finish watching the very first show with that trio(Tales from the Green Valley), or go on to the Tudor Monastery Farm show...
Tales was good. They also did Edwardian farm and...Monastery farm? Basically Middle Ages, them a whole bunch of them through the 19th and 20th centuries.
I have seen potted meat on the shelves at Walmart. It is located next to the Spam so I think @Ganado is correct that they are the same thing. I have never bought it because no clue how to prepare it.
I don't actually know, but they have a very different consistency! Spam is a solid block, sliceable whether warm (room temp) or cold. Commercial Potted Meat And Deviled Ham have a wetter, almost soupy, texture when at room temperature. They spread considerably easier than say, peanut butter. When refrigerated they are harder than peanut butter, and spread more like cold butter. This speaks to how much fat they contain. We love Spam too!
During WWII Minn canned and sent huge amounts of canned pork to Russia. About 1943, the government inspectors rejected a lot of the product as it had too much fat and not enough meat. The Russians raised all kinds of heck and they changed the Russian cans to contain much more fat than the US cans as the Russians wanted the fat for energy in the cold weather and to furnish calories and energy to supplement a diet that was almost totally root vegetables and grains. Since most oils don't store well, if SHTF, I doubt if we would complain about fatty canned meat to go with our rice and beans and I don't think we will be worried about dieting.
Deviled ham is made from ham? Potted meat is Mechanically Separated Chicken, Beef Tripe, Water, Salt. Contains 2% or Less of: Mustard, Natural Flavors, Garlic Powder, Vinegar, Dextrose, Sodium Erythorbate, Sodium Nitrite. 110 calories, 12g Fat, 0 Carbs, 11g Protein, 840mg of sodium per 3 ounce serving size, one can. Now, if you can get past that, it's wonderful with Ritz crackers.
I have made pinto beans and potted meat, rice and potted meat and scrambled it with eggs for this very reason. Fat taste good, that's all there is to it and is one of the hardest things to store long term.
