📝 About This Recipe
A beloved staple of German butcher shops and breakfast tables, Mett is a rustic, seasoned raw pork spread that celebrates the purity of high-quality meat. This dish, often referred to as 'Hackepeter' in Northern Germany, offers a melt-in-your-mouth texture punctuated by the sharp crunch of fresh onions and the warmth of caraway. It is a bold, savory experience that turns a simple piece of rye bread into a gourmet cultural journey.
🥗 Ingredients
The Meat Base
- 500 grams Pork Shoulder (Boston Butt) (very fresh, high-quality, chilled to near freezing)
- 100 grams Pork Fatback (chilled, to ensure a 20% fat ratio)
The Signature Seasoning
- 1.5 teaspoons Sea Salt (or to taste)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 1/2 teaspoon Caraway Seeds (lightly toasted and crushed)
- 1/2 teaspoon Marjoram (dried)
- 1 pinch Nutmeg (freshly grated)
- 1/4 teaspoon Garlic Powder (optional for depth)
For Serving and Garnish
- 1 medium White Onion (finely diced or sliced into thin rings)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 loaf German Rye Bread or Brötchen (crusty and fresh)
- 4 tablespoons Unsalted Butter (at room temperature)
👨🍳 Instructions
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1
Place your meat grinder attachments (auger, blade, and plate) and a stainless steel mixing bowl in the freezer for at least 30 minutes before starting. Keeping the equipment cold is vital for food safety and texture.
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2
Trim the pork shoulder of any silver skin or gristle, then cut both the meat and the fatback into 1-inch cubes.
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3
Spread the meat cubes on a baking sheet and place them in the freezer for 15-20 minutes until the edges are firm but not frozen solid. This ensures a clean cut rather than smashing the meat.
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4
In a small mortar and pestle, grind the toasted caraway seeds and black peppercorns until they are a medium-fine consistency.
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5
Set up your meat grinder with a medium-hole plate (approx. 4.5mm). This provides the perfect 'spreadable yet chunky' texture characteristic of Mett.
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6
Pass the chilled pork and fat cubes through the grinder into the chilled mixing bowl, alternating meat and fat to begin the integration process.
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7
Sprinkle the salt, cracked pepper, crushed caraway, marjoram, nutmeg, and garlic powder evenly over the minced meat.
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8
Using a cold metal spoon or gloved hands, gently fold the seasonings into the meat. Do not overwork the meat; mix just until the spices are evenly distributed to avoid a rubbery texture.
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9
Taste a small amount to check seasoning. If you are hesitant to eat it raw at this stage, you can fry a tiny patty to check the salt levels.
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10
Cover the bowl tightly with plastic wrap and let it rest in the refrigerator for 30 minutes to allow the flavors to marry.
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11
While the meat rests, finely dice half of the onion and slice the other half into thin, beautiful rings for decoration.
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12
To serve, spread a thick layer of butter onto slices of rye bread or halved crusty rolls (Brötchen).
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13
Apply a generous, thick layer of the Mett over the butter. It should be substantial, nearly half an inch thick.
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14
Top with the diced onions, onion rings, a dusting of fresh parsley, and an extra crack of black pepper.
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15
Serve immediately while the meat is still cold. For a festive touch, shape the meat into a 'Mettigel' (Mett Hedgehog) using onion slivers as quills.
💡 Chef's Tips
Crucially, only use pork that is extremely fresh and intended for raw consumption; consult a trusted butcher and explain you are making Mett. Keep all ingredients and equipment as cold as possible throughout the process to prevent the fat from melting and to ensure food safety. Never store Mett for more than 24 hours; it is traditionally prepared and consumed on the same day for maximum freshness. If you don't have a meat grinder, you can ask your butcher to grind the pork shoulder fresh for you on the spot, but be sure to season it immediately when you get home. Avoid using pre-packaged ground pork from the supermarket, as it is processed differently and not suitable for raw consumption.
🍽️ Serving Suggestions
Pair with a cold, crisp German Pilsner or a dry Riesling to cut through the richness of the pork. Serve alongside 'Senfgurken' (German mustard pickles) for a tangy, acidic contrast. Include a side of sharp Radler (radishes) sprinkled with salt to cleanse the palate between bites. For a traditional 'Mettfrühstück' (Mett breakfast), serve with a pot of strong black coffee and soft-boiled eggs. Offer a variety of mustards on the side, specifically a medium-hot German 'Mittelscharf' mustard.