Why Do Germans Eat Raw Pork?
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- Опубліковано 29 вер 2024
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Aus Hackepeter wird Kacke später
Where's the link to the books?
I WISH I could get this in the UK! I love beef tartar and just 100% know I would love this! I may have to make it myself as I do have my own meat grinder! Although I just know it would freak my husband out a little as he freaks out even when I chop little bits of steak off my steaks while waiting for the pan to heat! 😂😂😂
I love all your content! Your German food content in particular but as a Brit who was born and lived there a good while ago now, it does make me miss Germany a lot! ❤
Aus Hackepeter wird Kacke später.
Lived all my live in germany and never tried Mett. However i have eaten raw pork when making Saschlik because you cant skewer up the real small pieces or theyd burn so theyre snacks.
Why do Germans eat raw pork? Cuz it tastes good. Thank you for attending my TED talk.
Same reason poles eat raw beef with raw egg :P Its tasty as ****
@@xrey995 Poles? Well, yes, but also everyone else.
tasty? hm not sure about that, i tried twice and it was alright the most. without good bread or onion i wouldnt eat it to begin with
@@alihorda Try Jägermett next time, it's with pepper + spices.
Meanwhile in Sweden ..... opens Bioweapon
I was a guest at a wedding once where a "Mettdrache", a "Mett Dragon" was served. I never ate more than that day.
Best thing I read today
I was once at an Indian restaurant. Their cooking was shit. Never ate Indian again after.
Just joking. See what I did there?
Mettdrache? I know the Mettigel (Mett Hedgehog). Never heard about a Mettdrache
Meddl
@@Meckermaxxe dann google mal Kermett xD
Here in Chile 🇨🇱 we have a traditional and very popular dish called "crudo" that is an adaptation made by the german colony in the early 1900s
Estos malos alemanes que han eXPortado cerveza y carne cruda .
In Brazil, German restaurants serve hackepeter made out of beef, and it's absolutely amazing. Can't imagine it being served with pork though - sounds amazing and would love to try!
Raw beef is great. Both steak tartare and carpaccio are well-known dishes in large parts of the world. But raw ground pork tastes different. If you get a chance, you should try it. It's tasty.
I come from a german region called "Eichsfeld" that is has a special dispensation to process pork while it is still warm (basically processing the meat by hand straight after slaughtering instead of cooling it down first). The Sausages, Mett (we call it Gehacktes) can take in the seasoning way better when its still warm leading to a variety of delicious meats. To this day some families have a butcher come over and have him slaughter a pig in their homestead and process the meat themselves.
Also in the Eichsfeld there are no Onions in the Gehacktes. Only Salt, Pepper, sometimes Garlic and Mugwort (Beifuß).
As someone from Nordhausen I have to begrudgingly admit your summer sausages are damn good.
Is this similar to rohack? Type of raw meat we have in Namibia, always been told the Germans brought to popularity back in the day
This is fascinating 😳😳
I wonder... sounds very similar to "Rohhack" which is a way to say minced meat.
"Rohack" sounds like "Rohhack", which would be the German word for "raw minced meat".
Tell us more!
just asked google and it looks like Namibias version of Mett, so yeah, I guess a bit of colonial past there.
There is one problem with this, though-
I'm in America.
Pork JUST got deregulated.
A listeria outbreak just killed people here- caused by contaminated pork.
AAAAAAAAAAAAAAA
The american dream 😎
In my region of germany, we add caraway seeds to the Hackepeter. Thanks for the video, now i have some to show my international friends when they ask me about.
Well, just a bit eastward, in Poland, we have exactly the same delicacy. It's called "metka cebulowa" (lit. onion mett) and it's just raw minced pork with onion and some simple spices. Just as Germans, Poles eat it as a spread on a slice of bread. It's definitely not as popular or iconic as it's counterpart in Germany, but still - you can buy it in almost every supermarket. And I can assure you, it's simply delicious.
In general Polish and German cuisines share many similarities (our shared love of sauerkraut and potatoes is the prime example).
Cheers! 🇵🇱🇩🇪
we eat raw pork in tuscany too, but it's not as common as in germany
Tried it for the first time in Osnabruck in August on Holiday and it was great. Kind of wish we did it in the UK
OSNABRÜCK MENTIONED !!!
Besides Torisashi (Japanese dish of thinly sliced raw chicken breast), Japan also has Basashi (horse meat)
raw chicken??
At least Basashi does not have inherent chance (albeit small due to preparation process) of Salmonella.
I eat Basashi right away, took me a minute of siking my self up to try Torisashi
In Germany we too eat horses. But not raw and I'm on the fence regarding it's taste. But a good sausage tastes rather good. No raw chicken though.
@@KVP424 In Germany chicken farms of a certain size(250+ animals I think) have to immunise their birds against salmonella. And even then they have to be tested regularly. That's not 100% foolproof, but works pretty well. Same reason we don't keep eggs in the fridge until a few weeks after buying. That and we don't wash them with chemicals. I made a lot of mayonaise in my life and never had any problems. So I'm sure I could eat raw chicken here. But I'm rather sceptical that it would be nice. And I'm sure the Japanese have an even better approach to it.
Does torisashi taste good?
We've got raw horse in the Netherlands as well! It's salted and cold smoked and sliced very thinly, almost like a carpaccio and usually it's used as a cold cut on bread.
Mettwurst is a common thing in South Australia. It's fermented raw pork and beef, usually with salt, pepper, other spices and it's really good with garlic. Some people then smoke it, and smoked mettwurst is divine.
Bulgarians though have a similar sandwich (but it is baked) called a "princess sandwich" which is an open faced sandwich with minced meat and topped with yellow cheese (Kashkaval). You can add anything to it and it s glorious....
That was a very popular dish at potluck parties in the 1980s in Germany. But it's mostly fallen into disuse these days and would probably feel a bit dated. But who knows, maybe it's fashionable again, as so many "retro" things are.
i feel like this is the final boss on german food culture
Because it is tasty
Word.
Det
oh metka, we have this in silesia too, my grandma loves to make meatballs out of em strangely
I think the idea for Hackepeter might have more to do with sausages than you think. After all, when you knead sausages (at least the slovak ones are kneaded so the ground meat becomes a coherent structure and mixes in with the condiments) you can and will definitely taste the mixture and if the meat is fresh, it's pretty delicious. so it's not an inobvious idea to, once you're done, use some bread to "clean out" the tub in which you were kneading...
I miss the old 90s family celebrations with „Mettigel“, „Aldisuppe“, grape and gouda skewers, cold „Frikadellen“, „Schichtsalat“, and „Bratwurst“ from the grill.
I watched this bc I've watched a lot of liamcarps and Uyen Ninh shorts lol Bc of that I wasn't scared by the raw meat platings xD But I still had many questions about this delicacy, so this video came out at the perfect time. Thank you! lol
Eggs in Mustardsauce is one of the dishes from my childhood I still love and make often: simple, fast, delicious.
btw eating raw pig is also super popular in Poland so not only German
Here in Chemnitz, if you add pickles, it‘s a „Hackepetrabrötchen“ instead
Just one little Correction: Most of eastern Germany calls it "Gehacktesbrötchen" oder "Gehacktessemmel". "Mett" is a mostly western German word afaik.
Okay, so hear me out! Mett-Igel-Hawaii!
Instead of onions use diced pineapple and I would recommend fresh rather than the canned stuff for humidity reasons.
That sweet and savory melange will beat every other version of that dish! Salt and Pepper still recommended.
Other popular version is to use Maggi instead of other spices, but not in combination with pineapple ;D
Lastly I have to say, the Mett shown in the Video wasn't finely minced in my opinion. My local butcher sells a much more visually appealing Mett.
evil genius
@@mynameisandong L'chaim! ;)
L'chaim und guten Hunger.
Bin zwar keine Berliner Keule sondern ein Kohlefussindianer aus'm Pott, aber auch wir huldigen dem Mettbrötchen! Manchmal sind es die simplen Dinge im Leben die sich am meisten lohnen!
In diesem Sinne guten Hunger und bleib gesund!
I've been eating it all my life and never thought of it as raw meat.
33 Yrs old, and i never heard "Hackepeterschrippe" that often compared to those 14 Minutes :D Mett Brötchen! . thank god, our Butcher Car is here tomorrow, time to get some Mett!
In Northern Germany we eat it also with extra hot mustard instaed of butter
Metka wieprzowa let's goooo!
They come in flavoured variations in Poland too, although onion is the most popular. I absolutely love it. Beef tartae ain't got nothing on it lol
Traditional Mett Brötchen (bread rolls) have a good amount of Mett on them. A 1 to 1.5 cm thick layer of Mett is common. You don't add butter to it because you're literally just adding fat to the already fatty meat. So it makes perfect sense to me that you add butter to your Mett Brötchen, because there is far too little Mett to deserve to be called a real Mett Brötchen.
We also eat raw pork sausage on bread in Tuscany, but without onions
saying lachaim while eating pork is pretty funny
"High quality fresh pork" is, sadly, not easily or cheaply available in the US, though I have been to coastal regions and enjoyed quality sushi and sashimi.
Most mass-produced food is made of chemicals, and many do not have land to grow on.
Look up the term "food- desert".
It's not the utopia it claims to be, lol
Never ever eeeever without butter. Like, never! It just enhances the taste like nothing else.
Just adding to that: We eat raw minced beef as well. Schabefleisch is a little more expensive and not AS common as Hackepeter, but common nonetheless. You can season and eat it as a spread just the same as Hackepeter (bread/bun, butter, salt, pepper, onion if you like); it's crazy delicious! Some mix in raw egg yolk and call it steak tatare ... well, no kink shaming.
This could not have come out on a better time. I was just at the border and got some of that as my family have done every year. We just eat it as tartar. So on ryebread and with a raw egg yolk.
I have also gotten a habit from my mom to taste a bit of raw pork before cooking it. And I’m not sure if I want to say that it didn’t have any negative effects on me.
Okay, now I know what's for breakfast tomorrow.
Not just Germany. There's a pretty old tradition of eating raw sausages/salamella in norther/central Italy as well. It's seasoned pork meat (salt, pepper, possibly garlic and wine and maybe other herbs or spices depending on local traditions/habits) raw and not cured.
A lot of northern Italy has very German influences
I don't quite like the sound of salamella in that context.
@@Vindolin Lol. It's just a slightly more savory sausage (diminutive of salame). It's not even a difference most Italian regional cuisines bother to make.
I want it
I know a famous ex UA-camr who produced a lot of Mett. Now he lives in a bunker and only produces Mett from time to time. But when he does, its good quality Mett. He also has a thing going with berries sometimes
Correction: why do EUROPEANS eat raw pork (and beef for that matter)
Nice! Now I want one. Very fitting would be "Rundstück warm" as the next video, as it was invented around the same time, but in Hamburg. It is said to be the origin of the Hamburger de.wikipedia.org/wiki/Rundst%C3%BCck_warm and is also "meat on bread"
Can't compare it to sushi at all because without the vinegared rice it isn't sushi (that's right, sashimi on it's own isn't sushi). Plus, the other sushi ingredients don't even have to be raw.
What do you mean Germany is the only country, we have Metka in Poland, it's certainly not boiled.
Poland was Prussian 150 years agp
@@MichaTheLight The partitions were 123 years, Pomerelia was a bit longer due to Teutonic occupation.
But I bet some people beyond the western border still want them back along with Gdańsk.
I recommend a dash of paprika powder, just don't inhale it when taking a bite.
Says: "L'Chaim!"
Eats: Pork
😮
Minced raw pork is a touchy subject for me, as I have unfortunately experienced a parasite due to it. 20 ish years ago. Raw minced beef, Breakfast lunch and dinner please!
😂 always love it when it is refered to as german Sushi
Bruhh I know there are regional differences in how this is called... but bro it's Mettbrötchen. I'm certain the vast majority of Germans calls it that.
Yum! Next please go to Hamburg and do Fischbrötchen 😋👍🏻
Don't eat raw meat that's why we invented fire, for bbq and "Two consecutive large outbreaks of Salmonella Muenchen linked to pig farming in Germany, 2013 to 2014: Is something missing in our regulatory framework?"
You forgot to actually put something on the schrippe before adding pepper.
We dont have raw pork but raw beef - tatarak. Is just that good
There was no spanking the pepper mill 😢
I'm a fan of pork myself but I would never eat RAW pork. It just... smells really, really bad.
Why would I be grossed out by a Mettigel?
I can imagine this having a similar appeal to something like a bagel with lox, the only difference is that lox is cured (and sometimes smoked) so it's less scary to us Americans than raw pork would be.
Also I think a big part of the aversion to raw meats here is due to sourcing. Most of us will happily eat raw fish or beef if it's served in a restaurant, but most people are also skeptical of raw meat sold at a supermarket unless it's in the sushi section. Maybe a few of us will try this from a trusted local butcher but I don't think anyone here would do this with packaged ground pork from Kroger
The experience is somewhat similar to that. Most raw meat and fish has a similar consistency (well at least they are more similar to each other than different).
The flavor is different, and can't really compare it to anything except raw pork. If you like other similar raw things like tartar or sashimi, then there is probably a good chance you will like it.
I watched this whole thing. I cannot advise on giraffe or Rhinocerous but I think Zebra (which I have had steaks and droewors) could be your next odd thing lol .
looks real good, need to try
I can eat a Mettigel all by myself. Just need some Brötchen.
Great Video
Hackepeter-Schrippe?
Wo kommst du denn her?
I had Hackepeter when I first moved to Germany eight years ago... The raw part doesn't bother me, but the meat feels kind of flavorless, especially now that I've had Steak Tartar a few times
I buy it mixed, half and half
"It just works" - A certain Todd Howard also said that one day xD
Imagine showing the world "griebenschmalz" on bred.
You're not using enough mett.
German Sushi... I love it
In CZ: Tartarák, with real bread fried in oil and plants of raw garlic, naturally only real czech beer to wash down...not US gargle beer 😂
9:57
any polish person:
M I Ę S N Y J E Ż mentioned
If I got a euro every time I saw someone post about "German sushi" today, I'd have two euros, which isn't a lot but it's still weird that it happened twice today.
Who else?
Hackepeter global domination begins today
@@smuecke It was a post on reddit in some cooking sub, I forgot which one. I don't even follow that sub, it was just randomly recommended to me lol
Reicht fürn Mettbrötchen. Früher für 2, aber die guten Zeiten sind vorbei 🤷♂
:D stumbled onto the exact same reddit-post. And now watching this, thinking this can't be a coincidence... and it's not even Mettwoch yet...
"give it a shot" BUT! please only when you are in Germany. I know not every country does check pigs for Trichinella spiralis and so you would get these in your body.
Trichinella is pretty rare unless your pigs go out and meet up with wild pigs.
It would probably be safe in Québec as well, our pork is raised and inspected to high standards, so we can export to Japan.
The whole of Australia is apparently free of Trichines.
Your advice is great but for anyone else who is reading this; trichinella is also not the only parasite that can be present in pork, and there are also bacteria/viruses to consider too. Trichinella does not exist in my country (Australia) and no pigs here have ever actually been diagnosed with it but it still would not be safe to eat raw pork here due to other germs or parasites such as tapeworms.
One day I want to go to germany and try that raw pork though, it looks delicious.
In Austria you can clearly eat raw pork as well.
The Mett Damon killed me...
As a German, i would've run straight to the comments if he would not have been mentioned!
But Andong does his research, of course... So now I ran to the comments to write this instead.
Somewhere, deep down in some random folder on a long forgotten HD, I still have a news article about how the german registry office didn't approve of "Mett Damon" for a newborns name, but "Matt Eagle" was somehow A-okay.
well it was probably ment as wordplay. german is quite good for that if you know how to use it.
Mett Demon
same
I'm German and I've never once in my life heard someone call it "Hackepeterschrippe".
Gibt halt regionale Unterschiede. Ich meine, ich komme aus Berlin, wo auch dieser Name herkommt, aber ich persönlich würde auch Mettbrötchen sagen. Natürlich weiß ich auch, was mit dem anderen Begriff gemeint ist, aber ich sag es halt zum Beispiel nicht.
Für mich als Bayer, hört sich cool und lustig an 😊
@@MWoyde Schrippe ist insgesamt ein schreckliches Wort für Brötchen 😭💀
@@shrobbyy Aber "Semmel" klingt wie Engelszungen und "Weck" hört sich nicht nach "klopp's in die Tonne" an oder wa?
@@SatyreIkon Semmel ist das einzige, womit ich noch leben kann, aber höre ich auch nicht gerne 👍
Mett is also known as "Maurermarmelade" (bricklayer jam) when eaten on a bread roll.
Beautiful ✨
Ich kannte bisher nur "maler Dekolletee"...😂
Ich kenne es als Feuerwehrmarmelade.
I know it as Feuerwehrmarmelade (fire fighter marmelade)
Yes, I was amazed that he didn't mention that name in the video. 😮
You're pronouncing "Mettbrötchen" wrong 😀
Er sagt das genau so, wie wir es in Berlin sagen würden... Hängt einfach ab, wo man ist
I was about to say. Dialects change on location. Take a breath
Berlin nutzt aber selten das generische wort. Und wenn man für internationale ein video macht, dann nimmt man das was immer geht@@Obsidianen
Yes. It’s pronounced: “metka”. 😈
Gehacktessemmel
In Poland, we eat this too. It's called "metka”
Metka! 😍
@@mynameisandong It's similarly named to the German "mett." In fact, this type of product is popular from Germany eastwards. In Belarus, the Czech Republic, Lithuania, etc.
We also have many variations of it in Poland.
We also had a meat hedgehog episode we'd like to forget.
@@piotrliwak4328 dokładnie 😜
@@mynameisandong Metka 4 life :) 100% worth the risk. I have to try it with butter
Unter 100 Gramm Mett pro halbem Brötchen geht nix.
Absolut richtig.
so will es das Gesetz.
das ist 50% unter gesetzlich festgelegter Mindestmenge XD
Unter 100 Grammm pro Hälfte ist das für mich vegetarisch ;)
So ein halber Kilo Mett geht am Frühstück schon mal weg
I would not try consuming raw pork in the United States right now. "Degregulation == good" has led to loads of food safety issues in the last few years, especially at meat processing plants (self-inspection is a sick, sad joke!)
1 in 800 chance of getting trichinosis vs. 3 in 10 million. I'll leave the raw pork to the Germans. Thanks.
I work in a chicken plant. If the pork processors are similar, then I'll continue to avoid raw pork here in the states. lol
@@JohnWilson-hc5wq Where do you get a number of 1:800? From all the sources that I can find, it's pretty much impossible to contract trichinosis from commercially-raised pork in the US. You can get exposed to other food-born pathogens, but trichinosis seems to be exclusively a problem with eating undercooked game meat and potentially home-raised pigs.
Mince It your self?
Boars Head as a recent example.
Finnish people consume a lot of mettwurst. It pairs very well with our dark rye breads. The supermarket coldcut sections are filled to the brim with different kinds of mettwursts.
Yeah, never knew it was only cured and not cooked. Guess I've found "raw" meat that actually tastes good.
i really love the pepper ones
what somehow everybody talking about mettigel seems to omit is the fact that it's not a dish but rather a mode of presentation. you're not gonna order a mettigel at a restaurant and chow down on it with fork and knife. you'll see it at a breakfast buffet and it's meant so that you can take a bit of mett, put in on your plate alongside other stuff, and then enjoy idk some bread with mett on it for breakfast. you know like buffets are full of fancy or odd ways of presenting large quantities of something to provide for a large number of guests.
also i think the mettigel has it's origins in the 50s/60s, you know the time where having fun with garish ways of food presentation really came into fashion, idk like party foods or fancy fruit punches or whatever.
i really don't get why facts like this are never explained properly. maybe it's creators not realizing that facts like this need clarification to international viewers because they're so obvious to the creator idk
There is no better birthday present
As long as its Mettigel and not Igelmett its fine
Chill
They eat raw pork in Italy too, salsiccia cruda.
See i knew it weird how people are just learning about the tradition of raw meat in Europe from Tartare to Hackepeter
@@ommsterlitz1805 Hackpeter is known as Mett or Mettbrot where I lived in Western Germany. It's literally at every Imbiss that serves breakfast on a buttered roll with onions.
The L’chaim toast before eating a Mettbrötchen was diabolical. Although it does mean to life, so in that way it makes sense!
I also loved that.
so evil... Love it!
yea it gave me the creeps actually
I also noticed it but I thought it was a Jewish/Jiddish thing? Anyone care to explain why this was said? 😊 Always thought he was Turkish so I am genuinely confused 😅
@@echdareez he's russian afaik
In Silesia in Poland we have "metka" or "kiełbasa metkowa", which clearly indicates the German origin :D And we love it too! Regarding the Berlin cuisine - please make a series!
you guys just never lost the German taste ^^
You guys stole my grandpa's home .
Just kidding. But he was actually German born Silesian before it became polish
Lies and slander, it's obviously that this kind of Kiełbasa was developed by famous russian cook Metkov.
@@kamilfilipowicz "so is it now flaming Moe's or flaming Homer's?" 😂
@@kamilfilipowicz "so is it now flaming Moe's or flaming Homer's?" 😂
Eigentlich heißt das fast überall in Deutschland Mettbrötchen. Aber dass es offenbar in Berlin so erfunden wurde ist super interessant!
Aber es kommt aus Berlin 🤓
10:29
@@mynameisandong Sicher? Unter dem Namen Hackepeterschripper scheinbar seit 1903, okay, aber soweit ich herausfinden konnte, gab es das Mettbrötchen an sich schon vor 1903 und es ist weniger klar, seit wann und wo.
@@markus.schiefer Berliner behaupten eigentlich von allem, es erfunden zu haben ;)
Nur weil man in Niedersachsen „Mett“ sagt, trifft das noch lange nicht auf ganz Deutschland zu. Und ich kann aus Erfahrung sagen, dass in Teilen Sachsen-Anhalts, in ganz Brandenburg und in Berlin halt Hackepeter gesagt wird. 3:1
Abgesehen davon heißt es auch Pfannkuchen und nicht „Berliner“, Eierkuchen und nicht „Pfannkuchen“ und viertel 9 und nicht „viertel nach 8“. Akzeptiers einfach. Es ist gaaaanz einfach ❤
To those wondering about the two weirdly named dishes Andong mentioned; Strammer Max is a slice of bread with Schinken (smoked ham), and a fried egg, Stolzer Heinrich is a Bratwurst served with a beer sauce.
And he also could have added "Kalter Hund" (cold dog), "Falscher Hase" (fake rabbit), "Halver Hahn" (half of a rooster), "Armer Ritter" (poor knight) and "Tote Oma" (dead granny).
@@chrishuhn5065we have dish called "fake rabbit" in Lithuania too, it's what we call a pork meatloaf. Is it the same in Germany or is some other dish?
@@HidingAllTheWay its the same
@@chrishuhn5065 How about "Bismark Hering" pickled herring?
@@CologneCarter Well, it gives away what it is in the name, so not really. All the ones I mentioned have either an obscure / funny name or lead you in the wrong direction: The "Halve Hahn" is a bread roll with cheese and onions and absolutely no chicken. I guess "Labskaus" is a possiblity.
"Hackepeterschrippe".. tut schon etwas weh als Ruhrgebietler
höre ich heute auch zum ersten Mal 🫣 aber die Berliner meinen ja auch sie hätten die beste Currywurst
Ihr bewegt euch hier auf ganz dünnem Eis Freunde
Als zugezogener Berliner aus'm Ruhrgebiet: Der Döner ist besser in NRW!
@@mynameisandong du musst unbedingt mal die dönninghaus in Bochum probieren! Das ist die beste aus ganz Deutschland
@@juliamrtn4837 Wir meinen das nicht nur, es ist so.
Haha, ist bestimmt ein Comment-Bait für die deutsche Community, es „Hackepeterschrippe“ zu nennen statt „Mettbrötchen“. 😀
Ich wünschte ich wäre so klug aber es hat in jedem Fall funktioniert 🤣
@@mynameisandong Das hat mich auch ein bißchen irritiert. Denn ich würde das nie "Hackepeterschrippe" nennen. Eine Schrippe ist das ganze Brötchen, niemals nur die Hälfte. Natürlich auch nicht "Mettbrötchen", das geht ja gar nicht. Das ist ein "Hackepeterbrötchen".
Als Berliner finde ich es cool auch mal meinen Dialekt repräsentiert zu sehen ☺️
@@MartinIbertBei uns in der Umgebung ist Gehacktesbrötchen das korrekte
@@MartinIbert Solange der Kontext nicht verloren geht kann man definierende Teile des gesamten Wortes weglassen. Wenn ich also ein Brötchenhälften mit Belag esse so ist jede dieser Hälften ein belegtes Brötchen. Ist zwar dann nur teilweise richtig jedoch nicht falsch. Bist du euch so bei überbackenen Brothälften und beschwerst dich, dass dann nicht noch die andere Brothäfte mit dabei ist (z.B. Baguette) oder kannst du dir das denken?
"Alles wird aus Hack gemacht, Hack sag mal Guten Tag." ^^
"Ich hab ne Hackfresse, weil ich gerne Hack esse!"
Komm mit jetzt nicht mit Tofu, das finde ich doof, Du...
eins merke er schnell, er ist hack sxsuel (yt is mall wieder meh drauf)
Aus Hackepeter wird K*cke später.
Down here in Belgium we have Americain Preparé which is a mix of raw beef & pork mince with sauce.
If it isn't bright neon orange your butcher did something wrong!
You can have it straight on bread or in a sandwich like a Martino, with added onions, pickles and spicy sauce.
Raw meat on bread is just great, why wouldn't you eat it?
Yeah we've got the same in the Netherlands but it'll be just beef. I must say, the preparé is much better though, Dutch 'Filet Americain' is ground up to a paste which tastes good but I don't like it as much as the Belgian version. Love the fact that even a cheap supermarket like the Colruyt will make it in store, or well, looking at the fact they had a butcher there I'm imagining that the butcher made the preparé himself.
I love this !
Had this as a snack at the beach... God I love the Netherlands@@NickyHendriks
In some regions of Germany, I think it's called "Meistercreme" or Butcher Masters Cream
in Poland you eat Metka Cebulowa its raw pork with onions! so not only i Germany! they it this since i can remember in the early 80s
I think you guys have that from us tbh
Saying "Lachaim" and then eating raw pork is .... lets say ... mh ... somebody will be offended XDXDXD
why?
@@xaryuo Using a Hebrew toast while eating something not kosher.
@@RiesterMeister oh I see. So exactly the right thing to say.
Religious non-sense
double haram
yea not sure it was necessary really.
Dude I love your long form more educational stuff. Diving into etymology and history especially in food and culture is so interesting to me
The US had a decent issue with trichinosis back in the day, because a lot of pigs were often fed table scraps, which lead to the issues with trichinosis in meat. This lead to generations of people like my mother and late grandmother thinking the only way to handle pork was to cool it to the point of bordering on lightly seasoned saw dust.
But as time went on, feeding pigs table scraps became rare enough to not matter, and the only real reports of trichinosis in meat was tied to people eating bear meat, where the bears would feast on anything they could get their paws on.
We only banned feeding scraps to pigs in the early 2000s in the EU. Trichinosis wasn't even the issue, but swine fever and hoof-and-mouth disease.
I can't find the official sources anymore, but I think there have been a tiny number of cases of trichinosis in this century, and in addition to bear, I believe some also were traced back to other unconventional meats. But I can't recall whether it was squirrel, possum, or raccoon. In either case, if you do decide to eat those animals (why?), please make sure to cook them properly.
@@gutschke Yeah, from what I remember the last time I dug into it, light as it was, almost every single event was tied to someone getting food outside of the general food supply chain.
It's probably almost completely unheard of from commercially available meat you'll pickup in your grocery store.
Why do table scraps give the pigglies trich'? We eat the food, pigglies eat the food. We eat the pigglies. But why does what we eat, give them an ick?
@@aaronwhite1786you can only get trichinosis from meat eating animals / omnivores
It’s small worms that live inside the intestines and that spread through the meat and excrement
I love it! Unfortunately, I live in Denmark, so I don't get to have it very often, but I make sure to get it every time I'm in Germany.
Go to a German funeral in any village... Be prepared to see some raw pork.
Interesting.
In the former GDR people drank like crazy. I always wondered how could they still wake up the next day and go to work. Guys Mettbrötschen is the anwser. Don't ask me why but eat this when you have a hangover. At least for me it works
It isn’t called Hackepeterbrötchen.
It is called Haramstufe Rot.
in Belgium fresh raw pork mince is also a widely enjoyed 😋
Interesting about the origin of the word “mett”. In Swedem, a Medvurst or medwurst is a spotted sausage, which is found both cooked and smoked. The name comes from the Low German metworst, and the word “medvurst” has been in the Swedish language since 1454.
We do have these in Germany as well, especially in the more northern parts. There are sooo many varieties of sausages that are called Mettwurst depending on the location.
@@SomePotatoJeah and it can mean sausages ranging from spreadable to almost salami like ones. Could be the origin of mett is just the same as the English meat.