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Mettbrötchen with onions, pepper and salt

Mett , also Hackepeter or Thuringian Mett , is twisted or minced spiced pork that is eaten raw as a spread. On the other hand, according to the guidelines for meat and meat products of the German Food Book, pork meat is a synonym for minced pork and does not contain any other ingredients.


In the etymological sense, the term comes from the old German word Mett , which means meat or meat dish and from which the word butcher is derived. The linguist Johann Christoph ennobling wrote in 1777 about the Mett "in ordinary life of some areas, the pure from the fats separate meat from which the Mettwürste be made; it is an old word that used to mean flesh ”.


Ham mince with a garnish of onions and cucumber

The understanding of ground meat as minced meat removed from fat goes back centuries.

  • In 1801 it was noted in the Berlinisches Frauenzimmer-Lexicon : “Mett, is called pure meat separated from all fat. Mettwursts are made from the meat or Mett just mentioned, or instead of very lean pork ... "
  • In 1826 the Leipzig newspaper and conversation lexicon read: "Mett, is meat from which the fat has been removed, especially pork".
  • In Meyer's Neues Konversations-Lexikon from 1860 it says: "Mett, meat, from which the fat is separated and from which the Mettwurst is prepared".
  • The same is in the German-American conversation lexicon of 1872: "Mett, the meat freed from fat from which the Mettwurst is prepared".
  • In the Leipzig Universal Lexicon of Culinary Art of 1886, the focus was already on the product Mettwurst. It says: “Mettwurst. A sausage made from lean pork, seasoned with salt, pepper and saltpeter and then smoked; it takes its name because Mett means something like lean, fat-free meat ”.

It was only at the beginning of the 20th century that Mett was not only processed into sausage, but also prepared raw for consumption under the name Hackepeter or Thuringian Mett.


Hackepeter is considered a Berlin and North German "dish made from minced meat", tartar beef steak . During the division of Berlin, numerous new lexic variants or duplicates were created, some of which were limited to one half of the city, e.g. B. Mett und Hack in West Berlin instead of the old name Hackepeter for minced pork in East Berlin .

There are different theories about its history:

  • A dish made from seasoned Hackepeter is said to have been created in 1903 in the Berlin Gasthof Martin on Landsberger Straße . Walter Bickel wrote á la carte about Hackepeter in Berlin in 1972 : “The innkeeper Eduard Martin is said to have been his“ creator ”. He was an inventive man, always on the lookout for little special features for the buffet in his corner bar, which he ran on Landsberger Straße. "
  • According to the memories of Egon Erwin Kisch , Budiker in Münzstrasse in Berlin deserves the fame of being the inventor of Hackepeter. The inn in Münzstr. 23 is considered to be the first restaurant in Berlin to be called "Hackepeter"; The owner was Eduard Martin.
  • At the beginning of the 20th century, several pubs and restaurants bore this name, also beyond Berlin, for example in Hamburg , Hanover or Zwickau . In Reichenbach in Vogtland a restaurant with this name still exists today. In 1913 there was mass poisoning in St. Pauli after eating raw meat as a mince peter.



Only salt, onions and spices are used in “prepared minced pork”. It is often intended for raw consumption; If the products are intended for consumption in a fully cooked state, this is clearly indicated (e.g. pork meat for roasting). Ham patties , which are made from the upper shell (the ham ), are of particularly high quality . Unless packaged, Mett may only be sold in Germany on the day of manufacture in accordance with the Food Hygiene Ordinance or the Animal Food Hygiene Ordinance (Tier-LMHV).

Raw mince is usually eaten on rolls or bread , often with a garnish of raw onion rings or cubes. As part of cold platters and buffets , Mett is sometimes served in the form of a Mettigel (also known as Hackepeter-Hedgehog or Hackepeter- Pig ). This serving form was particularly popular in the 1950s to 1970s.

Mett is preserved in the form of Mettwurst , a heavily spiced and often smoked raw sausage . A similar preparation made from ground beef is tartare .

Web links

Commons : Mett  - collection of images, videos and audio files
Wiktionary: Mett  - Explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ^ Karl-Dieter Büntig, Ramona Karatas (ed.): German dictionary. With the new spelling . Isis Verlag, Chur / Switzerland 1996, p. 756 .
  2. Duden | Mett | Spelling, meaning, definition, origin. Retrieved July 23, 2019 .
  3. a b Guidelines for Meat and Meat Products. Federal Ministry of Food and Agriculture, p. 60 , accessed on July 23, 2019 .
  4. Johann Christoph Adelung: Mithridates, or, Allgemeine Sprachenkunde: with our father as a language sample in by nearly five hundred languages ​​and dialects, Berlin, 1806, p. 152 ( HathiTrust -Digitalisat)
  5. ^ Johann Christoph Adelung: Grammatical-Critical Dictionary of High German Dialect, Vienna, 1808, Volume 3, Column 196
  6. ^ Johann Christoph Adelung: Attempt of a complete grammatical-critical dictionary of the High German dialect. P. 489 , accessed August 5, 2019 .
  7. Berlinisches Oekonomisch-Technologische-Naturhistorisches Frauenzimmer-Lexicon, Berlin, 1801, p. 419
  8. ^ FA Rüder: Johann Huebner's Zeitungs- und Conversations-Lexikon. One and thirtieth edition, Leipzig, 1826, Volume 2, p. 138
  9. New conversation lexicon for all stands: Marengo - Ozon, Eleventh Volume, Hildburghausen and New York, p. 330
  10. ^ German-American Conversations-Lexicon, Volume 7, New York, 1872, p. 258
  11. Universal-Lexikon der Kochkunst, Leipzig, Volume 2, 1886, 3rd edition, p. 123 ( SLUB digitized version )
  12. ^ Bibliographisches Institut - Dudenredaktion .: Duden, the dictionary of origin: Etymology of the German language . 5., rework. Edition Dudenverlag, Mannheim 2014, ISBN 978-3-411-04075-9 , p. 360 . ( Google snippets )
  13. Helmut Schonfeld: Varieties of German. Regional and colloquial languages. Berlin city language. Tradition and upheaval. Gerhard Stickel (Ed.), 1997, p. 322 , accessed on August 5, 2019 .
  14. Peter, Peter: Cultural History of German Cuisine . Beck, Munich 2008, ISBN 978-3-406-57224-1 , pp. 143 ( excerpt [accessed February 8, 2020]).
  15. ^ Bickel, Walter: Berlin à la carte; Variations on culinary delights and 57 additional recipes . 1st edition. Haude & Spener, Berlin 1972, ISBN 3-7759-0151-5 , pp. 14 . , Google snippets
  16. ^ Egon Erwin Kisch: My life for the newspaper, Volume 2, Berlin, 1983, p. 139
  17. ZVAB: Postcard from Gasthaus Hackepeter (accessed on August 4, 2019)
  18. ANNO, Drogisten Zeitung, 1913-10-31, page 13. Retrieved on August 4, 2019 .
  19. Free press: Zwickauer Hackepeter, Zwickau then and now, part 2: "Hackepeter" / Volksbank, January 10, 2019
  20. ANNO, Prager Abendblatt, 1913-06-27, page 3. Retrieved on August 4, 2019 .
  21. Veterinary Medicine and Animal Breeding: Encyclopedia of Practical Livestock Science, with the collaboration of numerous experts . tape 3 . Urban & Schwarzenberg, 1927, pp. 469 .
  22. Hans Meyer, Siegfried Mauermann: The correct Berliner in words and phrases, 1985, Munich, p. 12 (first edition 1965)
  23. ^ Text of the Animal Food Hygiene Regulation .