Mett

Mett is a preparation of raw minced pork that is seasoned and used as a spread or topping. In German-speaking countries, the meat is typically minced from pork shoulder and mixed with salt, pepper, and sometimes onions, marjoram, garlic, or other seasonings. When onions are incorporated into the mixture, it is often referred to as Zwiebelmett. The meat is not cooked, so it must be very fresh and handled under strict hygiene.

Mett is most commonly served on bread or rolls as a Mettbrötchen, a popular snack or breakfast item in Germany and parts of Austria. It can be plain or topped with thinly sliced onions, mustard, or pickles. In the German-speaking culinary tradition, it is often enjoyed with onions arranged on top or inside the bread.

The product is often prepared at butcher shops and sold ready-to-use as raw minced pork. People who prepare it at home typically mix the pork with salt and seasonings and chill it before serving.

Safety: Because it is raw meat, consumption carries foodborne illness risk. It should be kept refrigerated, used quickly, and prepared with clean equipment. It is generally advised to avoid raw pork for pregnant people, young children, older adults, or those with weakened immune systems.

Cultural notes: A related dish is Mettigel, a kitchen creation shaped like a hedgehog using seasoned raw minced pork, often served at parties with bread and onions.