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Mett



Mett is a German dish of raw minced pork.

Seasonings in the pork can include salt, pepper, nutmeg, garlic, ground caraway, etc. If chopped onion is mixed in, it's called "Zwiebelmett."

It is usually served on a bread roll. This is called a "mettbrotchen." It may be garnished with chopped fresh onion. It is available in most bakeries as a morning sandwich.

At butchers in Germany, the minced pork for Mett is sold separate from regular ground pork. Fresh batches are made several times in the day, but mostly in the morning. Under the "Hackfleischverordnung" law that governs its production, it must be sold on day it is ground, unless pre-packaged.

Starting in the 1970s, people got the habit of forming it into hedgehog shape for buffet tables, using thin pieces of onion as spikes, olives as eyes, etc. This can be called a "Mettigel", a "Hackepeter-Igel", or a "Hackepeterschwein."

Not the same as Mettwurst.



Language Notes

Aka Hackepeter , Thüringer Mett.

See also:

Pork

Bacon; Barrow Hog; Berkshire Pigs; Butcher Hog; Casertano Pigs; Chitterlings; Crown Roast of Pork Day; Crown Roast of Pork; Fore Hock; Gilt Hog; Ground Pork; Ham; Hog Jowl; Iberian Pigs; Institutional Meat Purchase Specifications; Kurobuta Pork; Lard; Mett; Oreilles de Crisse; Pickled Pork; Pig's Feet; Pork Brawn; Pork Crackling; Pork Cubes; Pork Cuts Illustrated -- British; Pork Cuts Illustrated -- North American; Pork Heart; Pork Hocks; Pork Kidney; Pork Leg; Pork Liver; Pork Loin Roast; Pork Loin; Pork Maw; Pork Pies; Pork Rib Roast; Pork Ribs; Pork Rinds; Pork Souse; Pork; Prime Collar; Pulled Pork; Salt Meat; Sausages; Sow; Stag Hog; Streak of Lean; Tasso; Ventrèche; Zampino

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Citation

Oulton, Randal. "Mett." CooksInfo.com. Published 29 September 2010; revised 29 September 2010. Web. Accessed 11/20/2017. <http://www.cooksinfo.com/mett>.

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