Description
The name is derived from Low German mett for "chopped pork meat without bacon", or Old Saxon meti for "food". It is also known as Hackepeter (20th century jargon, Northern Germany and Berlin). It consists of minced pork meat, normally sold or served seasoned with salt and black pepper, regionally also with garlic or caraway, and eaten raw. It is also permitted to add chopped onion, in which case it is known as Zwiebelmett (onion Mett). Legally, German Mett is not allowed to contain more than 35% fat. Unless pre-packaged, the German Hackfleischverordnung ("minced meat directive") permits mett to be sold only on the day of production.
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