Hackepeter, the 20th century jargon of Northern Germany and Berlin, also widely known as Mett consists of minced pork meat, normally sold or served seasoned with salt and black pepper, regionally also with garlic or caraway, and eaten raw. It is also permitted to add chopped onion, in which case it is known as Zwiebelmett (onion Mett). Unless pre-packaged, the German Hackfleischverordnung ("minced meat directive") permits Mett to be sold only on the day of production and no ice to be used for cooling. To preserve its structure, the pork meat is normally processed in a semi-frozen state.
Hackepeter is normally eaten on bread rolls (Mettbrötchen) or sliced bread, frequently with a garnish of raw onion rings or diced raw onion.
At buffets, Mett is occasionally served as a Mettigel (Mett hedgehog, also Hackepeterigel or Hackepeterschwein), this form of serving Mett being especially popular in the 1970s. To make it, a large amount of Mett is shaped as a hedgehog, quartered onion rings or pretzel sticks are used as spikes, olives as eyes and nose.
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