GERMAN - Cuisine of the Quarter, Spring 2018 (Apr-Jun)

[naf]

@biondanonima

have eaten it but never made it myself. I like it a lot, but then I pretty much love any spreadable meat. In my experience it is different from beef tartare in that it is more finely ground and there’s fat involved (probably ground shoulder?)

I read more: “legally, German Mett is not allowed to contain more than 35% fat.” Preparation includes semi-freezes the porc at 2ºC (35.6ºF) and sells freshly prepare the same day. This will be difficult to find in France, as pork are kept around 4ºC (39ºC) or above.

Regional difference of Mett:

Mett

I see also it has been mentioned by Presunto here:

Is it perfectly OK to be eating pink pork?

Some people have irrational qualms about eating raw meat and runny eggs but no problem eating raw fish/seafood?! Raw pork mince is a light snack food in Germany. It is safe and strictly controlled. I have eaten it many times. In far westnern Germany you see it on many restaurants’ menu, especially at breweries’ restaurants and tap rooms as it goes down very well with cold beer. This is a typical afternoon light meal (“Brotzeit”). Raw pork mince is in the middle of the plate. [image] Raw min…