Mett - Would you? Could you?

[PolishDeli]

Any of you ever eat mett (aka hackepeter)? It is raw ground pork, and a German delicacy.

I'd not heard of it until I was recently served some, and I had to pass it up.
I felt bit rude; but I just couldn't do it.

---
Mett, oh mett, that pinkish smear,
Not on my bread, no, not anywhere near!
Some say it's tasty, a German delight,
But raw pork sits with me just not right.
---

 

[Steve H]

My wife, who is German. Used to eat it all the time we she was in Germany. I never touched it.
Edit: she ate raw ground beef. Not pork. No way would I tempt that!

 

[1MoreFord]

I'm one of those ole timers who still can't come to terms with the new notion that it's safe to eat pork cooked to 145°F here in the U.S. No way I'd eat it raw.

 

[BigW.]

I remember being offered a beef version many years ago with some hunting buddies...I also passed. Can't remember the name. It was described as raw summer sausage.

 

[zwiller]

Never had it but would try it. I try weird stuff now and then. Heads up, a few types of mett. Yeah one is raw but there is dried and cooked stuff as well. I think the raw mett is considered "raw" (using quotes on purpose as the stuff cured, fermented, smoked, and dried) so it's not straight up raw pork... I think of it kinda like ceviche. Mett sounds better to me than blutwurst yet blut is cooked. I've heard from a number of people that blutwurst is actually REALLY good despite the notoriety. I'd eaten braunschweiger from a young age and never even knew it was liverwurst until I got into this hobby.

 

[Torch&Tone]

When it comes to "scary" dishes, I'd much sooner trust an experienced local making a heritage dish (as long as they take care with it, of course) than a big/chain restaurant trying to recreate "burgers" or "hot dogs" in someplace that isn't familiar with and set up for it.

There are plenty of famous raw (cured) beef dishes - beef tartare, carpaccio, Ethiopian kitfo, Texan parisa - and raw fish cuisine, but uncooked pork exists all over, too, from southeast Asian nem chua to Italian salsiccia cruda. I wouldn't make it the bulk of my meal, but a small serving can be quite good.

 

[02ebz06]

When I was a youngster in WI, went to a Polish wedding reception.
One of the food items was raw burger meat.
Eaten on rye bread with sliced onion and S&P.
I skipped that station.
Even though I'm of German heritage, never heard of Mett.
I'd pass by it as well...

 

[SherryT]

My FIL used to eat raw sausage sandwiches (white bread, mayo, raw breakfast sausage, and black pepper).

I took a couple of bites...it wasn't necessarily "bad", but it wasn't necessarily "good", either...never tried it again.

As for raw hamburger, had a friend many years ago that loved the stuff...he'd sprinkle with S&P and munch away, but I could never bring myself to try it.

Yes, I know...try raw sausage but not raw burger? I have no good rationalization for it, either.

 

[okie sawbones]

If you want a nice case of trichinosis, go ahead.

 

[SmokinEdge]

Yea, NO. Hard pass on eating raw sausage mince as a snack.

https://wurstcircle.com/recipes/german-mett/

 

[Gonna Smoke]

Mett? Not me, either. I'll eat pink pork, but raw...nope. Maybe something psychological, but...

Anyway, as for raw beef either chopped or ground, that's called beef tartare, or steak tartare. I have eaten that and do like it. There again, maybe something psychological.

I remember a No Reservations episode one time where Anthony Bourdain ate chicken sashimi (raw chicken), known as torisashi in Japan, at a restaurant there. Supposedly the chickens were specially raised and butchered in a way that made it safe. There again, not me...

 

[912smoker]

Where's Ryan Brokenhandle ?
He's a daredevil
Me? No sir not happening

Keith

 

[luvcatchingbass]

Mett? Not me, either. I'll eat pink pork, but raw...nope. Maybe something psychological, but...

Anyway, as for raw beef either chopped or ground, that's called beef tartare, or steak tartare. I have eaten that and do like it. There again, maybe something psychological.

I remember a No Reservations episode one time where Anthony Bourdain ate chicken sashimi (raw chicken), known as torisashi in Japan, at a restaurant there. Supposedly the chickens were specially raised and butchered in a way that made it safe. There again, not me...

I was thinking of a couple instances of raw chicken in Japan that I have seen.
Tiger Meat is one I like up here when you can find it from a reliable place. Similar to tartare I think but different seasoning and finer texture. I've eaten a whole tub with crackers while ice fishing a couple of times.

 

[Brokenhandle]

Where's Ryan Brokenhandle ?
He's a daredevil
Me? No sir not happening

Keith

If it came from a reputable source... ya, I'd probably try it! Since we like our ground round ( steak tartare) so we'll! Now I have a craving for that lol!

Ryan

 

[SherryT]

Mett? Not me, either. I'll eat pink pork, but raw...nope. Maybe something psychological, but...

Anyway, as for raw beef either chopped or ground, that's called beef tartare, or steak tartare. I have eaten that and do like it. There again, maybe something psychological.

I remember a No Reservations episode one time where Anthony Bourdain ate chicken sashimi (raw chicken), known as torisashi in Japan, at a restaurant there. Supposedly the chickens were specially raised and butchered in a way that made it safe. There again, not me...

Raw chicken? Oh dear LORD no! Not out of fear or anything, but biting into even underDONE chicken makes me gag! I also cannot even stand the SMELL of raw chicken (don't get me wrong, I LOVE chicken, but it has to be DONE chicken!).

As for the raw beef, I "could" be coaxed into trying it as long as it's not ground.

 

[DougE]

she ate raw ground beef.

My dad always partook of raw ground beef with onions slathered on a slice of bread at Oktoberfest put on every year by a German club. He loved the stuff, but mom would not let us kids even have a taste.

 

[DougE]

Would I, could I? Maybe after a few beers lol.

 

[SmokinEdge]

Add fermentation and/or acid in the mix and I’m a definite maybe.

 

[DougE]

Add fermentation and/or acid in the mix and I’m a definite maybe.

This is just raw ground meat with onion, salt and pepper, served on a slice of bread as I remember it.

 

[DougE]

I reckon Brokenhandle has his on crackers, but it was served on a slice of bread at Oktoberfest.