Berliner Hackepeter appears as a signature dish in 1 Germany cities. See each city's local variant and where to eat it.
Hackepeter (Mett) · Berlin
Berlin's traditional raw pork tartare: finely minced raw pork shoulder seasoned with onion, salt, pepper and caraway, spread on a fresh Schrippe bread roll and topped with raw onion rings.
Hackepeter (or Mett in northern Germany) has been a Berlin and German staple since the 19th century, when meat was preserved by salt-curing and the freshest, leanest cuts were eaten raw. The dish is famously breakfast or morning-snack food in Berlin: butcher shops (Fleischereien) sell Hackepeter by the gram from a glass counter, often pre-shaped into a small hedgehog (Igel) with onion rings forming the spines. The structural rule is freshness: Hackepeter must be eaten the same day it is ground. The cliché serving format is a Brötchen mit Hackepeter with raw onion.
Where to eat in Berlin:
- Zur Letzten Instanz
- Max und Moritz
- Lutter und Wegner