Mett is a traditional German delicacy that might come as a surprise to those unfamiliar with less conventional meat preparations. It consists of raw minced pork that is typically seasoned with salt, pepper, and sometimes with additions like garlic, caraway, or allspice to enhance its flavor. Due to the raw nature of the meat, it is crucial that Mett is prepared with pork specifically designated for raw consumption, and it must adhere to strict food safety standards to prevent foodborne illnesses such as trichinosis.
In Germany, Mett is often served on a bread roll called a Brötchen and garnished with onions, making a popular dish known as a Mettbrötchen. This dish is a common sight at breakfast and lunch tables and even in local markets, reflecting its integral role in German culinary traditions. The onions, usually finely chopped and sometimes marinated, not only add a sharpness that complements the mild flavor of the pork but also provide a textural contrast to the softness of the spreadable Mett.
Mett's origins trace back to historical practices in rural Germany, where preserving meat techniques like salt curing and smoking were commonplace. However, enjoying meat in its raw form became a distinct tradition over the years. The name 'Mett' is derived from the Old Saxon word "Mettwurst," which referred to a type of sausage. Over time, the term evolved to signify minced meat and became associated with the raw pork dish specifically.
Despite its popularity in Germany and some other parts of Europe, Mett has not gained significant traction worldwide, largely due to varying food safety regulations and cultural perceptions about consuming raw meat. In Germany, however, it remains a cherished delicacy, celebrated for its simplicity and the pleasure of enjoying fresh, high-quality pork. For those looking to experience an authentic taste of German cuisine, trying Mett can be a unique and enlightening culinary adventure, showcasing the rich diversity and heritage of German food practices.