The Worst German Food – Mett

The Worst German Food – Mett

Mr. Faultier has told me that my transformation into a German will be complete when I try Mett for the first time. I’m afraid that I will never become German. Thankfully the Ausländerbehörde doesn’t not require Mett consumption to get a residency permit.

For those who don’t know, Mett is raw, minced pork that for some reason people like to consume without cooking. I’m not completely against raw meat. I’ll eat raw fish and rare steak. Heck, I even like my burgers with a bit of pink in the middle. But something about uncooked, ground-up pork turns my stomach.

Mr. Faultier eats it on breadrolls with some chopped onions.

By Nize (Own work) [CC BY-SA 3.0], via Wikimedia Commons
I know it’s meant to be safe, because butchers have to prepare it the day of if it’s not prepackaged. Our fancy butcher keeps it wrapped up in plastic, but other places I’ve gone to just have an open pan of it sitting out. Exposed to air. And flesh-hungry bacteria.

Even better, often times at parties, Mett is served shaped like a hedgehog with onion spikes.

By Boris Kumicak + Kai Namslau (Studio Kumicak+Namslau) [Public domain], via Wikimedia Commons
By Boris Kumicak + Kai Namslau (Studio Kumicak+Namslau) [Public domain], via Wikimedia Commons
He might look cute, but my food safety senses just can’t handle a raw minced pork hedgehog sitting out for hours and being consumed without cooking. I wash my hands after touching raw pork, why would I eat it?

I know I’ve gone full American with this post, and I shouldn’t be so judgmental about another culture’s food. But I just can’t get behind this one. Sorry Germany. I’ve even tried Fleischkäse, so while I don’t like it, I can at least give it a go, but I just can’t with Mett. Call me back in five years, but I still don’t think that will be enough time.

9 thoughts on “The Worst German Food – Mett

  1. Love the country, love her people. Lived there for 2 years, stepped foot in the country at least once every year over the last 15 years. But I cannot deal with the Mett. Aaaiiieeeee!

  2. I was just looking for fun what Americans are writing about Mett because a friend of mine from Oregon lived in Germany for 2 years and I actually “introduced” her to Mett… and she didn’t like it. 😀

    You have to understand that Mett is very common and something you grow up with in Germany. I’m from Germany and I’m 31 years old by now and I can’t remember of a time when there was no Mett available. I know that especially Americans are afraid of bacteria and whatsoever BUT: Mett is most likely the freshest food you can get in Germany because it is made the day you can buy it and it’s illegal to sell it the next day. I usually throw it away after one day, two days at most even when I kept it in the fridge all the time.
    And “sitting out in the air” is not entirely true because its still kept in a cold controlled atmosphere at the butcher shop. Its true, you have to be a bit more careful than with other food but I never ever had any health problems after eating Mett as long as I kept it cold and fresh. And if it’s displayed like that hedgehog you can be sure, that after a few hours in the open in room temperature even most Germans won’t touch it anymore because usually you can a slight change in colour telling you, that it’s been out in the open too long.

    By the way: Mett is just one variety of Hackfleisch (which means ground meat in general). Mett means pure raw pork meat. But you can also get ground beef, lamb or poultry. “Half and half” is very common in Germany too which means 50% pork and 50% ground beef (also very tasty).
    In my case I like it to put a lot (sometimes close to 100grams) of Mett on a big slice of bread or a good Brötchen. So usually it weighs much more than the bread or Brötchen itself. I actually don’t like the onions that much. They always tend to fall off and they really cause bad breath while the Mett itself is not a big deal.
    All I can say is that there are very high quality standards when it comes to Mett or meat in general in Germany and you can depend on it, because if the word goes around that a butcher shop sold bad Mett just once it could easily mean the end of business. So the only thing that might keep you from eating Mett should be your personal taste. If you ever come to Germany at least try it. 😉

    1. I actually live in Germany, and have for almost two years. My husband (who is German) has tried many many times to convince me of the safety of Mett, but I still can’t get myself to trust raw, ground pork – regardless of how well it’s been prepared and kept. It’s totally a bias on my part, but it’s a bit of a culture clash in our relationship. 😀

  3. Bleurgh!! I hate Mett. The boyfriend has tried to convince me that I’ve only tried bad Mett and the good kind is really nice, but I don’t believe him. Raw pork can NEVER be nice. EVER!

  4. I lived (was based) in Germany for over 22 years….Of the many foods I have eaten relating to Germany Mettbroetchen mit zwieblen is the one I miss most….I even searched for a German butcher here in Perth Western Australia and even he will not sell it here….There are many other German foods/snack/drinks I miss….But Mett I fear I will never taste again

    1. I wonder if there are different regulations for butcher in Australia and he’s not allowed? It’s a shame you can’f find it when you do actually like it!

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