Mett

Mett is a cherished dish in Germany and Belgium, made primarily from minced raw pork, although a beef variant also exists. This dish is typically seasoned with salt, black pepper, and occasionally garlic, caraway, or chopped onion. It's customarily enjoyed raw, spread on a bread roll.

In Germany, stringent regulations ensure that Mett contains no more than 35% fat. Mett can also be found in the form of mettwurst, a spicy raw sausage that is often smoked.

The term "Mett" originates from Low German or Old Saxon, referring to chopped pork meat without bacon or more broadly to food. In some regions, it's known as Hackepeter. Various types of Mett exist, including Schinkenmett, made from the upper thigh, and Grobes Schweinemett, a coarser version produced using an industrial meat grinder.

Mett is typically served on a bread bun or sliced bread and is often garnished with raw onion. For special occasions, it may be shaped into a Mettigel (Mett hedgehog) for a buffet. In southern Brazil, where German immigrants have influenced local cuisine, it's called Hackepeter or Carne de Onça and is served with a generous sprinkle of chives.