Mett

Mett (of Low German Mett for "food, food", which was narrowed down to "meat" ), Mettgut ( a North German name) or minced ( 20th century, northern German, berlin, ostmitteldeutsch ) is minced meat ( without fat ) from pig most seasoned finish is offered ( with salt and pepper, regionally with garlic or cumin ) and eaten raw; it may also be accompanied by onions ( then called Zwiebelmett ) be. Mett has a fat content of more than 35 percent in Germany. Of particularly high quality is Schinkenmett that is from the upper shell ( ham ) produced. Unless packaged, minced pork may be sold only at the date of manufacture in accordance with the Food Hygiene Regulations and the Animal Food Hygiene Regulation (animal LMHV ).

The term Hackepeter for seasoned ground pork to have been first used in Berlin Inn Martin in the Landsberger Strasse in 1903.

Coarse ground pork is, as opposed to commercial, minced minced meat, usually made in a cutter. In order to obtain the structure better, the pork is processed into semi- frozen state and can minced loud Regulation during Kutterns a temperature of about two degrees Celsius not exceed. The use of ice for cooling is prohibited.

Raw ground pork is mostly consumed on buns or bread, often roll or with a garnish of raw onion rings.

As a component of cold plates and cold buffets Mett is served sometimes in the form of a Mettigels ( also referred to as Hackepeter hedgehog or minced pork). This Servierform was especially popular in the 1950s to 1970s.

Is preserved in the form of ground pork sausage, a strongly flavored and often smoked raw sausage.

A similar preparation from beef steak tartare is.