This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
Really, you can preserve any type of meat. But if a low fat type of meat is
potted, there must be an adequate supply of extra fat to cover the meat as
it is cooked and placed in the pot. (Several old timers talked about potting
beef. But mostly it was used for pork as it furnished it's own fat.)