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Mettbrötchen – mett on a bread roll

Mett (German: [mɛt] ⓘ), also known as Hackepeter (Northern Germany, Eastern Germany and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany. 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%.

Description

[edit]

The name is derived from Low German mett for "chopped pork meat without fat", 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

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

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.[citation needed]

Serving styles

[edit]
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, and quartered onion rings or pretzel sticks are used as spikes, with 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 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

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References

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[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Mett

View on Grokipedia
from Grokipedia
Mett is a traditional German dish made from raw, minced , typically seasoned with salt, , and sometimes additional spices such as , , or , and often served spread on or rolls as an open-faced sandwich called Mettbrötchen. Originating from northern and central , where it is also known regionally as Hackepeter, Mett is prepared by grinding fresh cuts like and belly—usually with a content of no more than 35%—while keeping the meat semi-frozen to ensure a coarse texture, and it must be consumed on the same day it is made to maintain freshness. Variations include Zwiebelmett with added onions or featuring and , reflecting regional preferences across areas like and . It gained widespread popularity in after during the economic recovery period, becoming a staple at butchers, bakeries, and even gas stations, and is often garnished with raw onion rings for added flavor and crunch. Culturally, Mett embodies a longstanding of consuming in , similar to but distinctly pork-based, and it is featured in festive presentations like the Mettigel—a hedgehog-shaped mound of Mett spiked with onion pieces and olives, popular at parties since the mid-20th century and recently revived on . Due to strict regulations in , including immediate sale and cold storage, Mett is considered safe for consumption there, though health authorities like the USDA advise against eating raw pork elsewhere owing to risks of bacterial infections such as or , and it is not recommended for vulnerable groups including children, pregnant individuals, the elderly, or those with compromised immune systems.

Etymology and History

Etymology

The term Mett originates from met, denoting pure (minced) pork without fat, which itself derives from meti, meaning "" or "dish." This Germanic root mati- broadly referred to nourishment or meals, and it forms the etymological basis for the English word "," as well as related terms in other Germanic languages like maʒ for "." In northern German dialects, Mett specifically evolved to describe lean, raw minced pork suitable for direct consumption, distinguishing it from broader historical uses of the word for food in general. Regional synonyms include Hackepeter, particularly in northern, eastern Germany, and Berlin, where the term emerged around 1903 as a colloquial name derived from hacken ("to chop") and Peter (likely a slang diminutive or proper name). This nomenclature highlights the preparation process of chopping the meat, contrasting with Mett's more direct linguistic tie to the ingredient itself. The term Mett must be differentiated from related words like , a spreadable cured sausage made from similar minced , which entered standard German usage in the 16th century from metworst or metteworst. Over time, particularly from the onward, Mett solidified in culinary terminology to exclusively denote the uncooked, seasoned minced pork dish prevalent in northern German traditions.

Historical Development

The origins of Mett trace back to traditional German meat processing practices in the early , when butchers began preparing raw minced as an accessible food item, initially known as "Mettgut" in northern and central regions. A notable milestone occurred around 1903 in , where the regional name "Hackepeter" was reportedly first used for the seasoned preparation at the Gasthof Martin on Landsberger Straße. This dish drew from longstanding customs of mincing for preservation and quick consumption, reflecting the working-class reliance on affordable, protein-rich staples in pre-war . Following , Mett gained widespread popularity during the 1950s amid West Germany's economic boom, when post-war prosperity and abundance transformed it into a staple for casual buffets and social gatherings. Its affordability and ease of preparation made it ideal for everyday meals and celebrations, peaking in cultural relevance as household incomes rose and food scarcity ended. In the mid-20th century, particularly from the to the , decorative variations like the Mettigel emerged, shaping raw minced into hedgehog forms garnished with onions to serve as eye-catching party centerpieces. This innovation built on earlier European traditions of sculpted foods but adapted to the era's emphasis on communal buffets, enhancing Mett's role in festive occasions. The influence of industrialization further boosted Mett's availability in the , as mechanized equipment and expanded butchery operations enabled efficient, large-scale production while maintaining the dish's fresh, coarse texture. Electric grinders and centralized processing facilities, introduced during the modernization of the , reduced labor and costs, allowing Mett to reach broader markets beyond local butchers.

Composition and Preparation

Ingredients and Composition

Mett is primarily composed of finely minced raw , typically derived from shoulder and belly cuts, which provide a tender texture and appropriate fat content suitable for raw consumption. Under food law, specifically Regulation (EC) No 1169/2011, minced meat containing pigmeat is limited to a maximum of 30% fat content and an 18% collagen-to-meat protein ratio to meet standard composition criteria without requiring additional labeling qualifiers. Essential seasonings consist of salt for flavor and slight preservation effects, and as the core spice. Basic recipes may include optional additions like seeds or to vary the profile, while some varieties incorporate finely chopped onions. Nutritionally, Mett offers a high protein content of approximately 20 grams per 100 grams, with fat levels contributing to a moderate value of about 237 calories per 100 grams. As a raw pork product, it poses risks from potential bacterial pathogens such as or viral agents like virus, necessitating strict in production and handling to mitigate contamination.

Preparation Methods

The preparation of Mett begins with the selection of fresh from certified sources, typically consisting of with attached fat, ensuring compliance with hygiene standards for fresh production. The meat is then minced using specialized grinders to achieve a fine or coarse texture suitable for raw consumption, with the process designed to minimize by processing only the necessary amount at a time and using separate equipment for different meat types. According to guidelines from the German Food Association, must occur under controlled conditions to prevent cross-contamination, with grinders cleaned daily using hot water, disinfected, and dried before reuse. Hygiene requirements are stringent throughout the preparation to inhibit , particularly given the raw nature of Mett. All handling must occur in facilities that prevent airborne or contact contamination, with personnel trained in protocols and equipment sterilized at a minimum of 82°C or equivalent. The entire process, from to or sale, requires maintaining the at temperatures not exceeding 7°C for during initial processing, followed by rapid cooling to a core temperature of ≤2°C immediately after mincing to ensure safety for same-day consumption. This low-temperature protocol, mandated by EU Regulation 853/2004, applies to both artisanal and industrial settings and limits fat content to no more than 30% to meet composition standards. In commercial production, particularly by butchers, Mett is prepared in daily fresh batches directly at the point of sale, often seasoned on-site and sold loose or in small portions within hours to preserve freshness, adhering to the same-day sale rule unless immediately cooled and documented. Industrial approaches, conversely, involve larger-scale operations where Mett is pre-packaged in modified atmosphere conditions to extend usability slightly beyond the production day while still requiring at ≤2°C and pathogen testing, such as for and E. coli, as conducted by regional authorities like LAVES. Home preparation mirrors commercial practices but lacks regulatory oversight; it involves grinding fresh, certified at home while maintaining below 2°C through immediate chilling and consuming within 24 hours, with thorough cleaning of all tools and surfaces to avoid cross-contamination. Vulnerable groups are advised to avoid home-made raw Mett due to heightened risks without professional testing.

Varieties and Regional Differences

Standard Varieties

Standard varieties of Mett are primarily differentiated by the sourcing of the , the fineness of the grind, and simple additions for flavor and texture, ensuring the raw minced meat remains suitable for immediate consumption. Schinkenmett represents a premium, finer-ground iteration sourced from the upper or cuts of the , resulting in a leaner composition that is highly valued for its exceptional tenderness and subtle meatiness. In contrast, coarse Mett, often denoted as grobes Schweinemett, undergoes industrial production with a coarser grind achieved via specialized cutters, preserving a rustic, chunkier texture distinct from the smoother, locally prepared versions. Zwiebelmett enhances the base Mett by incorporating finely chopped raw onions directly into the mixture, which contributes additional moisture, a mild sharpness, and integrated flavor without altering the core preparation.

Regional Adaptations

In , Mett is commonly known as Hackepeter and is typically served plain, seasoned simply with , or enhanced with seeds to impart a subtle aromatic note. This variation reflects the region's preference for straightforward preparations that highlight the fresh quality of the minced , often spread on or rolls without additional garnishes. In , particularly , Mett adaptations emphasize pairings with local baked goods such as lye s or buns (Laugenbrötchen), which provide a chewy, salty contrast to the creamy . For instance, a basic Zwiebelmett might be topped with onions and served on such buns for a festive touch. In central regions like , Thüringer Mett incorporates and for a distinctive flavor. Franconian variations often include as well. Border regions show etymological influences from neighboring cuisines, such as the Dutch , a cured and smoked dried derived from the Low German term for minced , though it differs significantly from fresh Mett as a preserved product. In Polish border areas, similar products like metka, a spiced spread, exist but are typically semi-processed or smoked rather than fresh raw minced .

Serving Styles and Consumption

Traditional Presentations

Mett is traditionally presented in simple, bread-based formats that highlight its fresh, raw texture in everyday German meals. The most iconic preparation is the Mettbrötchen, where finely minced raw is generously spread onto a halved crusty , known as a Brötchen, and garnished with sliced raw onions for added crunch and flavor. This straightforward assembly emphasizes the meat's natural seasoning of , making it a popular breakfast item or quick snack at butcher shops and markets, particularly on Wednesdays, known as "Mettwoch" in some regional customs. In basic plating, Mett is served flat on slices of or rolls, lightly dusted with , and often enjoyed as an appetizer before heavier meals. This unadorned style allows the subtle fattiness and seasoning of the to shine, typically accompanied by a side of pickles or additional for contrast. While everyday presentations remain minimalistic, portion sizes for these traditional servings generally range from 50 to 100 grams of Mett per or slice, providing a satisfying yet light portion suitable for daily consumption.

Modern and Festive Uses

In contemporary , Mett is often featured in creative and visually appealing presentations at social events, most notably as the Mettigel, a hedgehog-shaped mound sculpted from seasoned raw minced . This preparation involves forming the into a rounded body with a smaller oval for the face, then inserting slivers of onion halves or sticks as "spikes" for the spines, along with olive accents for eyes and nose. Popular since the during the post-war economic boom, the Mettigel emerged as a fun, accessible party centerpiece reflecting the era's abundance of and enthusiasm for casual entertaining, typically served chilled on ice with bread rolls and mustard. The Mettigel and similar mound presentations have become staples at buffets, family gatherings, and festive occasions, where they add a playful, ironic element to the spread and are often paired with for communal enjoyment. While traditional garnishes like onions dominate, occasional variations incorporate spices such as or to enhance flavor and visual appeal. Since the early , Mett has seen a revival among younger urban demographics, particularly , driven by and influencers who highlight its novelty and quality when sourced from trusted butchers. This resurgence includes innovative twists, such as upscale Mett tartare interpretations in modern restaurants, blending the raw preparation with refined plating to appeal to contemporary palates in city settings.

Safety, Regulations, and Cultural Aspects

Health and Safety Considerations

Consuming raw , a minced dish, carries potential health risks primarily from parasitic and bacterial pathogens present in undercooked or contaminated . The main concerns include caused by parasites, as well as bacterial infections from spp. and shiga toxin-producing (STEC), which can lead to symptoms such as , abdominal cramps, , and in severe cases, more serious complications like . In , where is commonly consumed, these risks are mitigated by stringent production standards; for instance, the prevalence of in swine is extremely low at approximately 0.00003%, and human incidence rates for averaged 0.01 cases per 100,000 population from 1996 to 2006 among native Germans. Similarly, while contamination occurs in up to 24.9% of slaughtered pigs' cecal contents, overall human cases linked to remain low due to rigorous farming and controls, with accounting for about 9.3% of outbreaks but far less than 1% of total samples showing high-risk pathogens in routine testing. To minimize these risks, Mett must be prepared from fresh, high-quality sourced from regulated suppliers and stored under at temperatures below 4°C to inhibit ; preparation protocols emphasize immediate consumption after to prevent proliferation of pathogens. authorities recommend that vulnerable populations, including pregnant individuals, the elderly, young children, and those with compromised immune systems, avoid raw Mett altogether to reduce exposure to potential contaminants. Historical outbreaks in have been rare but underscored the need for enhanced controls. In the late 1990s, a 1998–1999 trichinellosis outbreak in affected 52 individuals, traced to consumption of raw or undercooked products, prompting stricter surveillance and testing. Earlier in the decade, sporadic Salmonella cases linked to raw minced contributed to regulatory tightening, while a notable 2005 outbreak involving 525 infections from contaminated raw led to further refinements in standards and import controls. These incidents, occurring against a backdrop of low overall incidence, have resulted in robust preventive measures that keep contemporary risks minimal for the general population. In , Mett is regulated under the Lebensmittel- und Futtermittelgesetzbuch (LFGB) and the Tierische Lebensmittelhygiene-Verordnung (Tier-LMHV), which implement EU standards such as Regulation (EC) No 853/2004 on hygiene rules for animal-origin foods. These require fresh minced like Mett to be produced from high-quality cuts, tested for pathogens, and sold only on the day of production unless pre-packaged under controlled conditions, ensuring its freshness for raw consumption. Additionally, the fat content in mince is limited to a maximum of 30% to maintain quality and safety. Labeling follows EU Regulation (EU) No 1169/2011, mandating clear indications of raw status, ingredients, and allergens to inform consumers of preparation needs. Culturally, Mett embodies casual German snacking traditions, often enjoyed on bread rolls (Mettbrötchen) at butchers, markets, or gatherings as a simple, fresh symbolizing everyday culinary comfort. It features prominently in media portrayals of quirky German foods, such as Deutsche Welle's coverage of unusual dishes like raw hedgehogs (Mettigel), highlighting its role in festive or settings despite foreign perceptions of oddity. Export of raw Mett faces strict veterinary controls under Regulation (EU) 2019/2122, prohibiting shipments to non-EU countries without certification due to risks of transmission, limiting its availability abroad. Internationally, Mett finds parallels in dishes like the U.S. "cannibal sandwich," a raw or mince on tracing back to German immigrants in , where it persists as a despite health warnings. In Italy, salsiccia cruda from offers a similar raw spiced sausage, eaten fresh or on bread, reflecting Mediterranean customs. Outside , however, Mett often encounters cultural stigma as unhygienic or risky, with articles labeling it among "" or foods due to differing norms and aversion to raw .

References

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  5. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7118718/
  6. https://www.duden.de/rechtschreibung/Mett
  7. https://www.dwds.de/wb/Mett
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  9. https://www.duden.de/rechtschreibung/Mettwurst
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  11. https://www.welt.de/print/welt_kompakt/print_lifestyle/article137761327/Eine-kleine-Mett-Geschichte.html
  12. https://germanculture.com.ua/german-traditions/the-cultural-history-of-mettbrotchen/
  13. https://www.atlasobscura.com/articles/mettigel-german-meat-hedgehog
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