Things have changed a little since 1927 when the Sutherlands mixed up their first batch of spread. But the principles of great ingredients, cooked to produce a great spread remain the same. Just as Edwin would have wanted. • The meat is prepared for cooking and the seasonings are weighed • The cooking pan is heated and the meat & seasonings added to the pan • The meat is cooked in a special vessel until tender and of the correct consistency • We then put 113g of the cooked spread in each pot • Each pot is foil sealed to lock in the freshness, and packaged in a sleeve with the best before date stamped on the top • The finished product is boxed up and transported across the country for you to find on the shelves of all good stores and supermarkets.