Mett

Mett, also known as Hackepeter (Northern Germany, Eastern Germany, Bavaria and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany and Poland. It is frequently spread on halves of a bread roll, with raw onion optionally on top.[1] Since the 1950s mett has also been offered as a buffet dish decoratively formed into the shape of a hedgehog, with raw onion "spines". German law forbids mett being sold with a fat content exceeding 35%.

Mettbrötchen - mett on a bread roll

Description

The name is derived from Low German mett for "chopped pork meat without bacon", or Old Saxon meti for "food". It consists of minced pork meat, generally seasoned with salt and black pepper, regionally also with garlic or caraway, and eaten raw. It is also possible to add chopped onion, in which case it is known as Zwiebelmett (onion mett). Legally, German mett is not allowed to contain more than 35% fat.[2] Unless pre-packaged, the German Lebensmittelhygiene-Verordnung ("food hygiene/health directive") permits mett to be sold only on the day of production. Mett is similar to tartare, a preparation of minced raw beef.

Varieties

Schinkenmett ("ham mett"), prepared from the upper thigh (ham), is considered especially fine.

In contrast to the normally available locally minced mett, coarse pork mett (Grobes Schweinemett) is produced in an industrial meat grinder. To preserve its structure, the pork meat is normally processed in a semi-frozen state. Food and health regulations do not permit temperatures over 2 °C (36 °F); ice may not be used for cooling.

Serving styles
A Mettigel (mett in the shape of a hedgehog)

Mett is normally eaten on a bread roll (Mettbrötchen) or sliced bread, frequently with a garnish of raw onion rings or diced raw onion.

At buffets, mett is occasionally served as a Mettigel (Mett hedgehog, also Hackepeterigel or Hackepeterschwein). This form of serving mett has been popular since the 1950s.[3][4] To serve it, a large amount of mett is shaped as a hedgehog, quartered onion rings or pretzel sticks are used as spikes, olives as eyes and nose.

Mett may also be offered in sausage form (German:Mettwurst).

In parts of Southern Germany mett (Mettstange) can be served on a lye bun instead of a regular bun.

In southern Brazil, influenced by German immigrants, it is known as Hackepeter or carne de Onça in Curitiba where this dish is very common and served covered with chives. This variation, however is made of raw beef, not pork.[5]

In Italy, salsiccia cruda is a spicy pork tartare dish.[6]

In Wisconsin, the "cannibal sandwich" or "wildcat" (seasoned raw beef and sliced onions on rye bread) is sometimes consumed during holidays or family gatherings. Midwest historians typically agree that the continuing culinary practice is a result of 19th century German immigration to the area.[7]

See also

References
  1. Stonos, Jim (9 November 2021). "All About German Mett". Home Cook World. Archived from the original on 23 November 2022. Retrieved 23 November 2022.
  2. Deutsches Lebensmittelbuch für Fleisch und Fleischerzeugnisse
  3. Redes Sidore, Paula. "Raw Art: Meet Germany's Mettigel". Trink Magazine. Archived from the original on 23 November 2022. Retrieved 23 November 2022.
  4. Grenier, Elizabeth (29 August 2018). "Sculptures of raw meat and other weird German foods". Deutsche Welle. Archived from the original on 23 November 2022. Retrieved 23 November 2022.
  5. "'Carne de Onça' une gastronomia de diversos países no mesmo petisco". globo.com. 10 June 2014. Archived from the original on 27 March 2018. Retrieved 27 March 2018.
  6. "Raw pork: Tasty delicacy or too gross to contemplate?". The Globe and Mail. 2013-09-10. Retrieved 2023-07-25.
  7. Ryan, Rachel (31 August 2021). "Why did the raw meat cannibal sandwich become so popular in Wisconsin? And why has it stayed that way?". Milwaukee Journal Sentinel. Archived from the original on 1 November 2021. Retrieved 1 November 2021.
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