Mettigel — Germany

Mettigel is built from Mett, a finely minced, well-seasoned raw pork used in several German regions as a spread, shaped here into the rounded form of a hedgehog rather than served loose. The name simply joins 'Mett' with 'Igel,' the German word for hedgehog, describing the shape rather than any particular seasoning. It is reported from Germany, where raw seasoned pork of this kind is commonly eaten spread on bread or rolls, and the hedgehog shape in particular is associated with buffets, celebrations and gatherings rather than everyday meals, where it is set out as a centrepiece alongside other cold cuts and spreads. To prepare it, the minced pork is mixed with salt, pepper and often a little caraway or paprika, then mounded into an oval shape on a plate. Thin strips or slivers of raw onion are pushed into the surface at an angle, working from the back toward the front, to stand in for spines, while olives, peppercorns or small pieces of pepper mark out the eyes and nose so the shape reads clearly as a hedgehog from a short distance. The dish is kept cold rather than cooked, so freshness of the meat and cleanliness in handling it matter more than in a cooked preparation; it is best assembled shortly before serving and kept chilled until guests arrive. Portion size, seasoning strength and the exact garnish used for the spines vary from one household or butcher to the next, and some cooks work the mixture more finely so it holds its shape without cracking.