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| I am searching for a butcher that has mett or hackepeter in or around Zurich. Tartare is nice, but not the same. I realize I most likely have to head back to Thuringia or further north in Germany to satisfy my craving, but still holding out hope. | |
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Hackepetter/Mett is pork.
If you make it your self check that the pork has no label «nur CH»/«seulement CH». If you see this marking it was not checked for trichinella and should be cooked. This is normally only the case if it is from a small slaughterhouse or farm as they can be exempt from trichinella analysis.