Mett

Mett

Mett is a preparation of minced raw pork that is seasoned with salt and pepper, often with the addition of chopped onion or garlic. It is a popular dish in Germany, particularly in the Rhineland, Westphalia, and Saarland regions.

History

The origins of Mett can be traced back to the Middle Ages when it was a common practice to consume raw meat. The word "Mett" itself comes from the Old Saxon word "meti", which means food.

Preparation

To prepare Mett, the pork is first minced. It is then seasoned with salt and pepper. Some variations of the recipe also include chopped onion or garlic. The mixture is then shaped into a loaf or patties and served raw.

Consumption

Mett is typically served on bread or rolls, often with a sprinkle of chopped raw onions. It is a common dish at breakfast or supper and is also popular at barbecues and parties.

Health Risks

As Mett is consumed raw, there are potential health risks associated with its consumption. These include the risk of bacterial infections, such as salmonella or E. coli. To minimize these risks, it is recommended to consume Mett as fresh as possible and to ensure that it has been stored at the correct temperature.

See Also

• Mettwurst
• Tartare
• Steak tartare
• List of pork dishes

External Links

• Recipe for Mett
• German Food Guide: Pork

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