If you happen to find pork on sale (also chicken, beef, duck, rabbit, fish etc.), take a good look at this recipe for canned meat in its own juice, and quickly get down to work. The first time I made canned meat was rather because of the nostalgia for my mother's "tushonka" (that's what it's called at home :) We liked it so much, that I repeated the recipe and I will do it periodically from now on. Of course, my mother used to make industrial quantities, in a large wood-fired oven, mostly around the time of the traditional pig slaughter. In better times, she would use the meatier pieces for this canned meat recipe. Since we bought the freezer (we keep in here the better pieces of meat), she uses the fattier pieces, but it's still very good!
A spoonful of meat in its own juice, or even more, won't do any harm next to some eggs in the pan, omelette, polenta, pasta, potatoes. Spread on bread, it's simply madness ... Children love it for breakfast, instead of the store-bought ham, especially if it's not too fatty.
We don't have pigs to slaughter, but I adapted the recipe to our family size. Also, I make it with less or, actually, very little fat. I usually buy 2.5-3 kg of leg, neck or any other cut you like and I get about three 720ml jars. I store them in the fridge - only for eating and cravings. We don't have a cellar and I don't take the risk of storing meat in the closet, even though, if it's fattier, I think it should preserve.
Moreover, I adapted my mother's method to my apartment oven, without too much trouble (see the details in the steps). And yes, you can make canned chicken, rabbit, duck, goose, fish - everything you want, grow and crave for!