What is the name for a preparation of minced raw pork that is popular in Germany?
Mett is a preparation of minced raw pork that is popular in Germany. In Denmark, and in Belgium, a similar preparation is made from beef. The name originates from mett, either meaning "chopped pork meat without bacon", or the Old Saxon meti, meaning "food". It is normally served with salt and black pepper, and sometimes with garlic, caraway or chopped onion, and eaten raw, usually on a bread roll. At a buffet it is sometimes served as a Mettigel (mett hedgehog). It is also sold in the form of mettwurst, a spicy, raw sausage, often smoked. In Germany, laws require that no more than 35% of the mett is constituted by fat.
The name is derived from Low German mett for "chopped pork meat without bacon", or Old Saxon meti for "food". It is also known as Hackepeter (Northern Germany, Eastern Germany and Berlin).
Raw Mett is normally eaten on bread bun (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. This form of serving Mett was especially popular in the 1970s. To produce it, a large amount of Mett is shaped as a hedgehog, quartered onion rings or pretzel sticks are used as spikes, olives as eyes and nose.
In parts of Southern Germany Mett (Mettstange) is 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.