Entree: Germany – Westphalia – Pumpernickel mit Mett (Pumpernickel bread topped with seasoned raw minced pork (Mett)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

- 1 lb (454 g) very fresh pork shoulder, coarsely ground or roughly minced (for Mett)
- 1 tsp (6 g) coarse sea salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, or to taste
- 1 small onion, very finely chopped — about 3 oz (85 g)
- 1/2 tsp (1 g) caraway seeds, lightly crushed (optional)
- 8 slices pumpernickel bread, about 1.5 oz (40 g) each
- 2 tbsp (30 g) unsalted butter, softened
- Fresh parsley or chives for garnish (optional)
- Lemon wedges for serving (optional)

Instructions

1. Keep the pork and all tools very cold. If grinding at home, chill the grinder parts and meat; grind once through a coarse plate. Place the ground pork in a chilled bowl and season with sea salt and black pepper; mix gently but thoroughly.
2. Taste a tiny pinch (optional) to check seasoning—only if you are accustomed to consuming raw pork and using a trusted, very fresh source. Adjust salt and pepper as needed. Fold in half the finely chopped onion and the crushed caraway seeds if using.
3. Lightly toast or leave untoasted the pumpernickel slices to preference. Spread each slice with about 1/4 tbsp (3.75 g) butter, then divide the seasoned Mett evenly among the 8 slices, spreading it to cover the bread.
4. Sprinkle the remaining chopped onion over the Mett, garnish with parsley or chives, and serve immediately with lemon wedges for those who like a splash of acidity. Consume right away and do not store leftovers.