When we think of pork, what comes to mind? Tender Dongpo Pork? Roasted Cantonese suckling pig? Or delicate lion’s head meatballs? Maybe sweet-and-sour pork or crispy Guobao Rou from Northeast China? Pork often appears at our tables. Many of our favorite dishes feature this versatile meat.
But if we had to pick another country that loves pork as much as we do, it would undoubtedly be Germany!
Germany’s “national dish” includes roasted pork knuckle and various sausages. It shows that Germans use every part of the pig. 
At first glance, you might think this is dumpling or wonton filling. But in reality, it’s Mett, a raw minced pork dish that has shocked many newcomers to Germany’s cuisine.
Why Do Germans Love Pork So Much?
Germany’s geography explains why pork is so popular. The north has a cold climate that’s not great for growing grain. The south is mountainous, which makes large-scale agriculture difficult. Plus, Germany’s short coastline limits the availability of fish as a protein source. These factors made pork a perfect, reliable meat that could thrive in the cold climate.
The Origins of Mett: A German Tradition
In the Middle Ages, Germans had to find ways to preserve pork without modern preservation techniques. One solution was to mince the pork and season it. This not only helped preserve the meat, but also improved its texture and flavor. This technique evolved into the traditional dish known as Mett.
In northern and eastern Germany, as well as Berlin, it’s often called Hackepeter. Initially known as “Mettgut,” it’s finely minced raw pork, seasoned with salt and black pepper. Some regions add garlic, raw onions, or cilantro. Mett is often spread on bread, called Mettbrötchen, and enjoyed at breakfast.
Since the 1950s, Mett has been served in the shape of a hedgehog, called Mettigel, at buffets. This unique presentation became more popular after being featured on TV shows like The 70s Show in 2003 and Switch Reloaded in 2008.
Germany also has a special raw pork spread called Feuerwehrmarmelade for those who want an easier version of Mett on bread.
If You Can’t Handle Mett, Try Leberkäse
If you’re not fond of raw pork, try Leberkäse. Despite its name, it’s not made with liver and cheese. Instead, it’s finely ground pork and spices baked into a loaf. The result is crispy on the outside and soft on the inside.
Bavarian Leberkäse typically contains no liver. However, some regional varieties like Stuttgarter Leberkäse may include at least 5% liver. If you’re avoiding liver, be cautious!
Important Consumption Tips
A YouGov survey found that more than half of Germans are okay with eating raw pork. However, 20% of Germans only eat it on special occasions like Carnival.
The reason Germans feel safe eating raw pork is due to strict food hygiene regulations. According to the Food Hygiene Regulation (Lebensmittelhygiene-Verordnung), Mett must have a fat content no higher than 35%. Also, Mett can only be sold the day it’s made and must be processed while semi-frozen.
However, vulnerable groups—like pregnant women, children, and the elderly—are advised to avoid raw pork products due to the risk of bacterial infections like Salmonella.
