Why we Germans can eat Mett (aka: raw pork)
Everything I ever wanted to know about Mett. Honestly I was just bored when I clicked on that video, thought of it to have a bit of over-promising/misleading title.
But that turned out to be wrong. Oliver Kim or Microbehunter explains in detail why we Germans are able to eat Mett. Which is somewhat of a oddity, given that raw pork can be dangerous and is frowned upon in many cultures and countries.
He explains the bacteria involved and also the system Germany has in place to ensure the meat is healthy. And this was really something new for me. I know that Germany is often praised for it's good infrastructure, however never had I considered uninterrupted cold-chains and strict meat controls to be a part of that. Turns out, Oliver is right, to offer raw pork at any butchery or even bread rolls with Mett as ready-to-eat items in bakeries is quite an achievement.