r/food

light, fresh, and not too sweet

One of my favourite desserts to make, but an absolute calorie bomb so I don't make it often.

My friends and I took a trip to Germany to visit a friend who lives there. One of the food items on my list was, without a doubt, mett, as it's quite hard to find outside of the country, from what I know.

For those of you who aren't aware, mett is raw ground pork, seasoned lightly with salt and pepper, optionally garnished with onions. I've been told German butchers have high standards due to the dangers of consuming raw pork, so I wasn't too concerned in that regard.

It was a quiet morning, and we walked into the butcher shop. My lord, the Germans are lucky to have such a selection a wall away in their neighborhood. We would try a number of their selections later, but for breakfast, mett was on the menu.

From one bite I knew I wanted another one. It was deliciously fatty in the way pork tends to be, and the simple seasoning highlighted the taste of the raw meat. The texture was great as well, with the fatty spread on top of crispy bread giving a great crunch on the initial bite, followed by satisfying chews. I'd eat mett a few more times on the trip; maybe it's because it's served cold, but it really is quite a refreshing and delicious savory breakfast, as someone who prefers savory over sweet.

For context, I consume raw meats more often than the average American and have no qualms to it, having consumed beef, fish, poultry, and horse meats from all ranges of raw to (regrettably) overcooked. If you're squeamish about even, say, tartare, then I would suggest avoiding this dish.

Location:

Fleischerei & Feinkost Schulze

Kesselsdorfer Str. 38, 01159 Dresden, Germany

My husband made it for the first time! We’ve had it once or twice made by a friend and he wanted to try his hand at it. Only thing we didn’t use was an eggplant (he got two but they were way too big to make small slices).

He followed Nick DiGiovanni’s recipe on YouTube.

EDIT: Hi all! Wanted to say thank you for the comments and to address a few things: I didn’t know that it was originally called confit byaldi. My husband told me that yes, that’s its name and got the nickname ratatouille(?). He was trying to find Japanese or Chinese eggplant but didn’t have luck so he got two regular ones. In the end he decided not to use it. The veggies did come out cooked, they were seasoned but all of the flavor came from the sauce, which I did tell him.

The best cheat meal.

The best plate I’ve had yet. 10/10