Mett is great 2. Not every German eats or likes this. 3. It's fairly regional
Edit: because people were asking: I'm from Frankonia (Bavaria) and Mett wasn't a common thing for me. Yes, you could get it, but it wasn't something you'd see a lot.
I'm German and I never thought abt that. I grew up w this food, village life, we would serve it at every event, party etc. It kind of becomes normal. Strange to see it's not normal and it's something of concern even.Â
For me proper butter makes it even better. Fresh Brötchen is important too. I work in construction and sometimes, on special occasions we get like 1,5kg Mett for the four of us and have a feast. Love it
Iâm from the south and you can get it basically at every butcher shop where I live. It not called Mett though, itâs usually called âBratwurstgehĂ€ckâ
actually the ambulance you use for an emergency is called Rettungswagen (RTW), with sirens and emergency lights. It translates to "rescue vehicle/car/wagon". then there's the Krankentransportwagen (KTW) which translates to "sick people transportation vehicle" and is used for planned transports.
Krankenwagen is used colloquially but technically correct (no it's not the best kind of correct), albeit a very unspecific word.
You gotta keep info like this far away from the American mediaâŠ..weâve got RFK Jr. in charge of health FFS. We have a massive swath of morons drinking ivermectin and rejecting measles and calcium shots for their children. Not to mention all of the recalls on beef and food in the USA.
Yeah the thing is in Germany raw meat is heavily regulated and therefore we need to eat it on the same day, in general we're really careful with our productions like meat or eggs.
But Mettbrötchen (Mett-Bread) is absolutely sick, with a nice layer of salt, petter and ringed onions. The AI generated picture looks terrible btw.
At my last job, we had this every first Wednesday of the month. Team building. People called it Mettwoch (German pun combining Mittwoch [Wednesday] and Mett). It always took until Tuesday for the smell to disappear from the office kitchen.
One of my dad's friends took ivermectin for COVID last month. It went poorly. He couldn't stop shitting and still had COVID. I was told he finally got out of the hospital this week.
We eat it in Czechia as well, we call it TatarĂĄk, usually you add some onion, raw egg yolk, soy sauce, washyoursister sauce and then eat it with garlic bread.
Mett or Hackepeter is highly controlled meat with strict hygienic guidelines, often directly from the butcher and has to be sold the same day. It's not advised for pregnant women, elderly people and children, however if eaten the same day or with a good cooling Chain (from supermarket-> cooling Box in car > fridge) the next morning it should be perfectly fine to eat on your Sonntagsbrötchen with Salt, pepper and a few onion slices/dices.
And it's delicious.
Attention: "Hack" =! "Hackepeter/Mett" never ever eat Hack raw.
Had it a few times, it heavily depends on where you got it from. The supermarket one is ass, the restaurant ones are pretty good, but the best one you'll ever get is from a local who had this recipe in their family for ages and made it for you to try, fresh.
I love me some Mettbrochen and of the countless times I've had it I never got food poisoning of any sort. In all fairness if there's a country of people who will follow every rule and every precaution, Germany's right up there.
But pork hell no. I love pork I am Serb it's like our thing to roast a pig but man...
Is it not one meat with biggest chance of having parasites if not uncooked...
Along with some fish and all ya
I don't doubt they take care of that however... In my mind is no no no haha
Parasites don't appear out if thin air. They survive by the animal eating meat that is has the parasite. Wild hogs for example we never eat raw but a indoor kept pig with fresh and controlled feed thats freshly slaughtered is in no way less safe than dishes like beef tatar.
Testing slaughtered pigs (and some others) for trichinella is mandatory in Prussia since 1866, in all of Germany since 1900, in all of the EU since 2005. In Serbia since 2006.
Every pice of meat used for Mett is tested for parasites an disease. The regulations are so strict that we canât even store the meat for Mett with other meats or uncovered. If it gets uncovered or is cut on a dirty table the hole batch has to be retested or used for something else. If everything goes good and the Mett goes into sale some still has to be send of for testing.
Mett production is more regulated than sushi.
Sincerely a German butcher
Similarly, Hackepeter or Mett, a German dish made of raw minced pork meat, is more popular and consumed more frequently in eastern Germany compared with western Germany. This dietary preference was linked to a higher T. gondii seroprevalence in the human adult population in eastern Germany
Nobody in Germany gets anything from Mett other than a bacterial intoxication if they left it out too long, like with all meat. Itâs regulated to hell and back.
Similarly, Hackepeter or Mett, a German dish made of raw minced pork meat, is more popular and consumed more frequently in eastern Germany compared with western Germany. This dietary preference was linked to a higher T. gondii seroprevalence in the human adult population in eastern Germany
Also, any time something that is broadly popular among certain people is brought up, there is a subset of commenters who absolutely have to let everyone know that they really, really don't care for it.
Other examples are the "oh sportsball is on" comments on sports threads or the "who?" comments every time a celebrity is mentioned somewhere. They just have to let everyone know they are special for not enjoying something the mainstream enjoys.
Mittwoch is the German word for Wednesday. Our DĂŒsseldorf office established the âMettwochâ. They buy rolls, Mett and onions and have lunch together.
A colleague and I were training people in Frankfurt (we were from Bremen) and managed to convince a Frankfurt colleague that we had doughnuts (âBerlinerâ) in Bremen that were filled with mettâŠ
I'm German and I eat Mett all the time. Its kinda a tradition but also really fucking tasty. Also you can get it anywhere but fresh from the fleischtheke is the best
Nebraskan here. Most of the people in my area have German ancestry. I remember my grandparents (born in the 1920's) eating it though it was usually more of a special occasion type dish like when having guests over. I remember them sitting around a table with their friends, playing cards, smoking, drinking Schlitz and snacking on Mett the whole evening. They used beef and pickled onions though. A lot of the small town grocery stores used to make it on the spot if you wanted some.
Now that their generation is mostly gone, no one really eats it anymore
"Thanks to trichinella testing, this number (Trichinella Infections) has dropped over the past 50 years to fewer than 5 reported cases per year (four cases in 2016, two in 2017, none in 2018, four in 2019, one in 2020, two in 2021, and none reported in 2022; in 2023 there were three cases, as well as in 2024, and in 2025 two cases were detected). In trichinella testing of pigs conducted in Germany between 2000 and 2009, trichinella was found in only 4 out of approximately 453 million domestic pigs."
In other words: While the risk is not zero, it is very unlikely that you will contract trichinosis.
Well don't you like to speak about topics you don't know that much about. Due to the regulations on the production, sale etc. It is one of the safest foods in circulation. Never had I or anyone I know ever had a problem due to Mett as opposed to a lot of other foods (seafood, döner, salad etc.)
Fun fact: if the bread rolls are still warm, they will refuse to sel it to you. You can only buy the Mett and roll separately then.
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