German Seasoned Raw Pork (Mett)

Name: German Seasoned Raw Pork (Mett)
Prep time: 20 min
Total time: 20 min
Cuisine: Germany
Ingredients: 1 lb (450 g) boneless pork shoulder with 20–25% fat, very cold (or 1 lb/450 g fresh Mett from a trusted butcher); 1 tsp (6 g) fine sea salt; 1/2 tsp (1 g) freshly ground black pepper; 4 crusty white bread rolls (about 3 oz/85 g each), split; 1 small onion (2 oz/60 g), peeled and finely diced; 4 small dill pickles (about 3 oz/85 g), optional

Mett Say it: met

By the Passport Plate editors. Published November 8, 2026.

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Mett is freshly minced pork seasoned with salt and pepper, a beloved German butcher-shop specialty. It is most often spread on a crusty roll with raw onion and a pickle to make Mettbrötchen, a popular snack at bakeries, markets and casual meals. The texture is soft and rich, the flavor mild and savory, with onion and pepper cutting through the pork. Good Mett relies on very fresh, cold meat, gentle seasoning and immediate serving.

German Seasoned Raw Pork (Mett)

Mett

Pronounced met

Serves: 4
Prep: 20 min
Cook: —
Total: 20 min
Level: Easy

Dairy-free

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

4 servings

For the Mett

1 lb (450 g)450 g (1 lb) boneless pork shoulder with 20–25% fat, very cold (or 1 lb/450 g fresh Mett from a trusted butcher)
1 tsp (6 g)6 g (1 tsp) fine sea salt
1/2 tsp (1 g)1 g (1/2 tsp) freshly ground black pepper

To serve

4 crusty white bread rolls (about 3 oz/85 g each), split
1 small onion (2 oz/60 g), peeled and finely diced
4 small dill pickles (about 3 oz/85 g), optional

Method

Chill the pork and your grinder parts in the freezer for 15 minutes; the meat should be firm and very cold but not frozen. If using whole shoulder, cut it into 1-inch (2.5 cm) cubes.
Mince the pork through the fine plate of a meat grinder, or ask the butcher to mince it fresh. Keep the minced meat in a bowl set over ice while you work.
Add the salt and pepper to the pork and mix with a fork just until evenly seasoned, about 20 seconds; do not overwork it. The Mett should look glossy, pale pink and slightly sticky.
Shape the Mett into 4 loose oval portions or leave it as a spread, then return it to the refrigerator while you prepare the rolls.
Split the rolls without cutting them all the way through. If you like, pull out a little of the soft crumb to make room for a generous layer of Mett.
Spread one-quarter of the Mett thickly over the cut side of each roll, smoothing it into a soft mound. Scatter the diced onion over the top and finish each roll with a dill pickle if using.
Serve immediately while the Mett is cold, with extra black pepper if you like.

Regional variants

Some butchers sell Zwiebelmett with diced onion already mixed through; for parties, seasoned Mett is often shaped into a Mettigel (a hedgehog) and studded with onion strips.

Cook's notes

Buy Mett only from a trusted butcher and use it the same day; keep it refrigerated until the moment you assemble the rolls.
For the best texture, choose pork with some fat—too lean a cut makes dry, crumbly Mett.
Mix in a tablespoon of finely diced onion for Zwiebelmett, or leave the onion as a fresh topping for a cleaner flavor.

Serve with

Serve as a snack with a cold beer, Apfelschorle (apple juice spritzer), or a strong coffee.

Make ahead and storage

Best served immediately. Keep the Mett refrigerated and assemble the rolls just before eating; do not store assembled rolls.

German Seasoned Raw Pork (Mett)