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.

Buy a meat grinder (or, better, a good knife) and make your own.

Tom

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.

Or as it is known, a Meat wolf. Mmmm! I could murder a Mettbrötchen, nice fatty pork, salt and ground black pepper with oodles of onions and a sprig of parsley.

In northern parts of germany they sold beef mett, that was awesome.
Nice dark red colour, awesome taste.

Around here we just buy fresh pork sausage and remove the casing.

Bought a 1.4kg last Saturday.

Tom

Yep, we're told from tiny on that it's an absolute no-go to eat this. But look at the amounts of Germans over there, they are all still alive. :
I love my tatar but I admit I would never dare to try a mett-bready.

However, OP. You won't get it here. But you could ask the butcher, if he lets some Schulter oder Brust of the pork down the mincer for you. They might refuse re cleaning the machine. If so you could get your own mincer and buy the bits mentioned above.

Do they not sell this just across the border?

__________________
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So move your butt and look at it from the other side

Actually I would alway prefer to make it myself, or from a butcher who makes it totally fresh per customer. The other stuff you can get from Aldi or Lidl has more preservatives mixed in that Joan Collins.

Try Künzli Metzgerei at Albisriederplatz
They produce all kinds of sausages themselves, it won't hurt to call them.