Mett Recipe: Traditional German Minced Pork On Bread

The first time I ate mett, I paused with the bite halfway to my mouth. Raw pork on bread feels like a dare if you grew up with “cook it through” drilled into your head.

Then I tasted it. Cold, finely minced pork that felt almost silky, with sharp onion, black pepper heat, and a clean salt snap. It tasted simple and bold at the same time, which means every ingredient has to be right.

This guide gives you a practical, step-by-step mett recipe plus the real safety constraints that Germans follow when they serve it. I make it like I would at home: cold tools, fresh pork, fast timing, and honest limits.

What Mett Is And Why It’s Eaten Raw

Mett is raw, finely minced pork that I season and serve cold, most often on bread, which means you get a fresh pork flavor and a soft, spreadable texture.

In Germany, people often label it Schweinemett or Hackepeter (regional), which means you will see different names for the same idea.

German butcher shops commonly produce “Mett” as a same-day product, which means the tradition depends on freshness and speed, not long storage.

A key detail: German food rules treat raw minced meat as a high-risk product. In Germany, raw minced meat is typically meant to be eaten the day it’s produced, which means time matters as much as seasoning. The German Federal Center for Nutrition (BZfE) gives consumer guidance that minced meat should be used on the day of purchase, which means you should plan mett as a same-day food, not a weekend prep project. (Source: BZfE guidance on minced meat).

Mett Vs. Tartar, Carpaccio, And Other Raw-Meat Dishes

Beef tartare uses raw beef plus acid, capers, and often egg yolk, which means the flavor profile turns punchy and briny.

Carpaccio uses thin slices of meat or fish, which means the “bite” comes from slicing instead of grinding.

Mett uses raw pork that is minced or ground fine, usually with salt, pepper, and onion, which means it eats like a savory spread.

I also notice a serving difference in real life. Tartar often arrives as a plated starter, which means it feels like restaurant food.

Mett shows up at breakfast tables, office parties, and family gatherings, which means it behaves like a casual sandwich topping.

Where It’s Popular And When It’s Served

Mett is especially common in many parts of Germany, including the Ruhr area and parts of northern and eastern regions, which means you’ll find it in bakeries and butcher shops that serve workers’ lunches.

I most often see it served as Mettbrötchen (a roll topped with mett and onion rings), which means the bread acts like a clean, sturdy handle.

It also shows up at celebrations like birthdays and New Year gatherings as a platter or “Mettigel” (hedgehog shape), which means it becomes a centerpiece instead of a quiet snack.

If you want a similar “spread-on-bread” party vibe but without raw meat risk, I sometimes serve a warm dip next to the mett platter, which means cautious guests still get something fun to eat. This bagel dip with cream cheese works well as a backup option, which means you reduce food anxiety without changing the party energy.

Ingredients And Equipment You’ll Need

When I make a mett recipe at home, I keep the list short. Short lists force quality, which means you can’t hide behind extra spices.

Below is the setup I use for about 4 hearty rolls (or 6 smaller ones), which means you can scale it up without guesswork.

Best Pork Cuts For Mett

I use very fresh pork shoulder (Boston butt) most often, which means I get enough fat for a creamy mouthfeel without it turning greasy.

I aim for about 20% fat in the final grind, which means the meat spreads instead of crumbling. Many butcher “mettwurst” mixes land in that range.

If I want a cleaner bite, I blend shoulder with a small portion of loin, which means the flavor stays pork-forward but the texture feels lighter.

Avoid pre-ground supermarket pork for raw mett, which means you avoid unknown grind time, extra handling, and warmer display temperatures.

Seasonings, Bread, And Classic Toppings

Here is my baseline for 500 g (1.1 lb) pork, which means you can measure once and adjust by taste.

Ingredient	Amount	Why I use it	Reader benefit
Fresh pork (shoulder)	500 g	Good fat-to-lean balance	which means the spread feels rich, not dry
Fine salt	8–10 g (1.6–2.0%)	Defines classic mett taste	which means the pork tastes “awake,” not flat
Black pepper (fresh ground)	1–2 g	Adds bite	which means each bite finishes warm
Marjoram (optional)	0.5 g	Common in German sausage profiles	which means the flavor feels familiar to German palates
Caraway (optional)	pinch	Traditional in some regions	which means the pork tastes more “bread friendly”
Onion	1 small, sliced	Sharp crunch	which means you get contrast to the soft meat
Brötchen or crusty rolls	4	Classic carrier	which means the sandwich stays sturdy

Classic toppings include onion rings, chives, radish slices, and pickle, which means you add crunch and acidity without masking the pork.

If you want a bold side on the plate, I like something tangy and spicy. A jar of these pickled habaneros hits hard, which means a small amount can balance a whole platter.

Tools For Grinding, Chilling, And Serving

My must-have tools are simple, which means you do not need special gear.

• Digital scale for salt by weight, which means your seasoning stays consistent.
• Meat grinder or a stand mixer grinder attachment, which means you control grind size and cleanliness.
• Sheet pan + freezer space for quick chilling, which means the fat stays firm and the grind stays clean.
• Instant-read thermometer, which means you can verify safe cold temps instead of guessing.
• Disposable gloves (optional), which means you reduce hand contact time.

If you do not own a grinder, ask your butcher to grind it once fine, same day, which means you get the right texture without extra home handling.

“Cold meat grinds clean. Warm meat smears.”
I learned this the messy way after one rushed batch, which means I now chill everything like it’s part of the recipe, not an extra step.

Raw Pork Safety: How To Make Mett More Safely

Raw pork deserves respect. I like mett, but I treat it like sushi: only as safe as sourcing, temperature, and speed, which means you control risk with process, not luck.

No home method can make raw pork “zero risk,” which means you need to decide your comfort level before you start.

One data point that shaped my habits: the USDA notes that bacteria can multiply fast in the “Danger Zone” between 40°F and 140°F, which means countertop prep time is not harmless time. (Source: USDA Food Safety and Inspection Service).

Sourcing Pork: What To Ask Your Butcher

I buy pork from a butcher I trust and I ask direct questions, which means I reduce unknowns.

Ask these:

• “Can you cut this from an intact muscle and grind it fresh?” which means you limit surface bacteria.
• “When did this pork arrive and when was it cut?” which means you confirm it is not lingering.
• “Can you grind it cold and pack it immediately?” which means you reduce warm exposure.
• “Do you sell pork specifically intended for raw dishes?” which means you find shops that follow stricter routines.

If the butcher hesitates or seems annoyed, I walk away, which means I do not gamble on pride.

Temperature Control, Time Limits, And Clean Handling

I run a tight clock when I make mett at home, which means the meat stays cold and safer.

Here is my handling rule set:

1. I chill the meat to 34–38°F before grinding, which means fat stays firm and bacteria growth slows.
2. I chill the grinder parts for 30 minutes in the freezer, which means the first pass stays cold.
3. I grind into a bowl that sits on ice, which means the meat never warms up “just because.”
4. I season quickly and serve right away, which means the product spends minimal time exposed.
5. I keep total “out of fridge” time under 30 minutes, which means I stay far away from risky room-temp stretches.

Clean handling matters more than fancy spices, which means I sanitize the cutting board, wash hands, and avoid cross-contact with salad ingredients.

A practical warning: do not grind pork after you grind chicken unless you fully disassemble and sanitize the grinder, which means you avoid transferring higher-risk poultry bacteria.

Who Should Avoid Raw Pork

Some people should skip mett entirely, which means they avoid higher consequences if illness happens.

I do not serve raw pork to:

• Pregnant people, which means you reduce fetal risk from foodborne illness.
• Young kids, which means you protect developing immune systems.
• Older adults, which means you avoid higher complication rates.
• Anyone immunocompromised, which means you reduce severe outcomes.

If you want the flavor but not the raw risk, cook the mixture into thin patties. You still get onion, pepper, and marjoram, which means the meal keeps its German character.

Step-By-Step Mett Recipe

This is the method I use when I want the classic texture: cold, fine, spreadable, and clean. The process feels fast once everything is chilled, which means prep discipline creates ease.

Yield: about 4 large rolls
Time: 20 minutes active + chilling
Serve: immediately

Chill, Grind, And Season For The Right Texture

1. Cut and chill the pork.

I cut 500 g pork shoulder into 1-inch cubes and spread them on a sheet pan. I freeze them for 15–20 minutes until the surface feels firm, which means the grinder cuts instead of smearing.

1. Chill the grinder parts.

I put the auger, blade, and plate in the freezer for 30 minutes, which means the meat stays colder during grinding.

1. Grind fine.

I grind once through a fine plate (about 4–5 mm). If I want a smoother spread, I grind a second time, which means the mett sits flatter on bread.

1. Salt first.

I add 8 g fine salt and mix for 30–45 seconds with cold hands. Salt changes protein binding, which means the meat becomes slightly tacky and spreadable.

1. Add pepper and optional spices.

I add 1–2 g black pepper plus a pinch of marjoram. I mix just until combined, which means I avoid warming the meat.

I stop mixing the second the texture turns glossy. Overmixing makes it paste-like, which means it can feel heavy on the tongue.

Taste And Adjust: Salt, Pepper, And Onion Balance

I taste a tiny amount only if I trust the sourcing and cold chain, which means I do not treat tasting as mandatory.

If it tastes dull, I add salt in 0.5 g steps, which means I avoid oversalting.

If it tastes sharp or “thin,” I add a little more pork or a pinch of marjoram, which means the flavor rounds out.

I keep onion as a topping, not mixed in, which means the meat stays clean and the onion stays crisp.

A concrete ratio that works: 1 small onion for every 4 rolls, which means each bite gets onion without turning the whole sandwich harsh.

How To Serve Mett On Bread

1. I split a fresh roll and I keep the crumb intact, which means it holds the meat.
2. I spread 2–3 tablespoons of mett in a thick layer. I press it lightly with a knife, which means it adheres and does not fall off.
3. I add onion rings and black pepper. Sometimes I add sliced radish, which means I get crunch and water snap.
4. I serve immediately while the meat is cold, which means the texture stays springy and pleasant.

If I build a party plate, I add a sweet counterpoint next to the pepper and onion heat. These baked granola bites work as a snack for kids and cautious eaters, which means the table feels welcoming even if some people skip the mett.

Serving Styles And Variations

Mett changes character based on how you present it. A single roll feels like lunch, but a platter feels like a ritual, which means presentation drives the occasion.

Mettbrötchen: The Classic Roll With Onion Rings

This is the standard: roll + mett + onion. It looks plain until you bite it, which means the surprise comes from contrast, not decoration.

My favorite build:

• Brötchen (crusty roll), which means the crust protects the soft crumb.
• 60–80 g mett per roll, which means it eats like a meal, not a smear.
• Onion rings plus coarse pepper, which means your nose wakes up before your mouth.

A concrete timing tip: I slice onions right before serving and I soak them in ice water for 10 minutes if they feel too harsh, which means the bite stays crisp but less aggressive.

Party-Style Mettigel And Platter Presentation

Mettigel is the classic party joke that still works. You shape mett into a hedgehog mound and add onion “spines,” which means a simple food becomes a conversation piece.

For a platter that serves 8–10 people, I use:

• 1.2 kg pork, which means each person can take a full roll or two.
• 20 g salt (start point), which means the seasoning scales predictably.
• 2–3 large onions for slicing, which means you have enough for decoration and topping.

Platter layout I use:

• Mett mound in the center, which means it stays cold longer.
• Onion rings in a bowl of ice beside it, which means they stay crisp.
• Pickles and radishes around the edge, which means people can build bites fast.

A warning I follow every time: I do not leave a mettigel on the table for hours. I set a phone timer for 45 minutes, which means I pull it back to the fridge before it becomes risky.

Regional And Modern Variations (Herbs, Paprika, Pickles)

Some regions add paprika or mustard. Some add garlic. I keep changes small, which means I do not bury the pork.

Variations I actually like:

• Sweet paprika (1–2 g per 500 g), which means the flavor turns warmer and the color looks richer.
• Chopped chives (1 tablespoon), which means the finish tastes fresher.
• Finely diced cornichons (2 tablespoons), which means you add acidity and crunch.

If I want heat, I add a few drops of pickle brine or hot pepper brine instead of raw chili, which means the spice spreads evenly.

If you serve drinks with mett, keep them bright and not too sweet. A citrus-forward drink helps, which means fat and salt feel balanced. This café-style mint limeade works well as a non-alcohol option, which means everyone at the table can match the salty bite.

Storage, Leftovers, And Food Waste Tips

Mett is not a “save it for later” food. I treat it as same-day only, which means I plan portions before I grind.

How Long Mett Keeps And When To Discard It

I follow this rule: serve the day you grind and refrigerate only for short gaps, which means you align with common food safety guidance for minced meat.

I discard mett if any of these happen:

• It sits at room temp for more than 1 hour (or 30 minutes in a hot room), which means the risk climbs fast.
• It smells sour or “funky,” which means bacteria may have started to win.
• It looks gray or watery, which means oxidation and breakdown already started.

Storage method if I must hold it briefly:

• I press it into a thin layer in a sealed container and set it at the back of the fridge at ≤40°F, which means it cools faster and stays colder.

Safe Ways To Use Leftovers Cooked

If I have leftover seasoned pork, I cook it the same day. Cooking turns “maybe” into “fine,” which means I waste less while staying safer.

Two options I use:

1. Thin smash patties

I form 2–3 oz patties and cook to 160°F internal. USDA lists 160°F as a safe endpoint for ground pork, which means you use a clear target instead of guesswork. (Source: USDA safe minimum internal temperatures).

1. Quick skillet crumble

I brown it with onions and serve it over potatoes or eggs, which means the seasoning turns into an instant comfort meal.

If you plan ahead, you can also grind a little extra pork and cook it as a separate batch right away, which means you keep raw and cooked paths clean and simple.

Conclusion

Mett tastes bold because it stays simple. Cold pork, correct salt, sharp onion, and fast serving create the whole effect, which means you do not need tricks.

I also keep my standards strict: trusted source, cold handling, same-day eating, and clear “no” rules for high-risk guests, which means enjoyment never outruns safety.

If you want to try a mett recipe, start small with 500 g, serve it fast, and take notes on salt level and grind size, which means your second batch will taste like you meant it.

Frequently Asked Questions (FAQ)

What is a traditional mett recipe, and why is it eaten raw?

A traditional mett recipe uses very fresh, finely minced raw pork served cold—usually spread on a crusty roll with onion, salt, and pepper. It’s eaten raw for its clean pork flavor and silky, spreadable texture. In Germany, the tradition relies on strict freshness and same-day eating.

How do you make mett more safely at home (mett recipe safety tips)?

For a safer mett recipe, control sourcing, temperature, and time. Buy pork from a trusted butcher, ideally ground fresh from an intact muscle. Chill meat and grinder parts, keep the meat cold (about 34–38°F), and minimize “out of fridge” time to under 30 minutes. Serve immediately.

What cut of pork is best for a mett recipe?

Pork shoulder (Boston butt) is the go-to cut for a mett recipe because it can hit roughly a 20% fat level, making the spread creamy instead of crumbly. For a lighter texture, blend shoulder with a small amount of loin. Avoid pre-ground supermarket pork for raw mett.

How much salt and pepper should I use for mett (per 500 g / 1.1 lb)?

A solid baseline for a mett recipe is 8–10 g fine salt (about 1.6–2.0% by weight) and 1–2 g freshly ground black pepper per 500 g pork. Add optional marjoram or a pinch of caraway if you like. Mix quickly and stop once it turns slightly glossy.

How long can mett sit out, and can you store leftovers?

Mett isn’t a “save it for later” food. It’s best eaten the day it’s made, and it shouldn’t sit at room temperature for more than about an hour (less in warm conditions). If you have leftovers, cook them the same day—like smash patties cooked to 160°F.

Is mett the same as beef tartare or carpaccio?

No. A mett recipe is raw minced pork seasoned simply (salt, pepper, onion), with a spreadable texture meant for bread. Beef tartare is raw beef and often includes acidic/briny add-ins like capers and egg yolk. Carpaccio is thinly sliced meat or fish rather than ground.