Abstract: A sterile canned food paste and process for preparing the same is provided herein. The food paste includes, in the same sterile can, a food paste composition having a homogenized mixture of about 30 to about 50% by weight of the final product of water, about 2 to about 5% by weight of the final product of gelatinized wheat flour, about 0.5 to about 2% by weight of the final product of tomato paste, about 2 to about 8% by weight of the final product of vegetable oil, about 10 to 35% by weight of the final product of cheese, (e.g. mozarella), and vinegar, and, dispersed therein, about 1 to about 35% by weight of the final product of sliced cured meat product in discrete sliced form (e.g. a sausage-like product such as pepperoni), as well as such other ingredients as about 0.5 to about 1.5% by weight of the final product of spices, about 0.3 to about 2% by weight of the final product of onion paste, about 0.5 to about 1.