Seasoned raw minced pork (Mett)

1. Use only very fresh pork minced that same day and specifically intended to be eaten raw, and keep it cold at all times.

2. In a chilled bowl, work the minced pork well with salt, freshly ground pepper, caraway seeds and marjoram.

3. Chop the onion very finely or slice it into thin rings.

4. Halve the bread rolls and spread them thinly with butter.

5. Spread the Mett thickly on the roll halves and sprinkle with onion.

6. Serve immediately - it cannot be stored once prepared.

Tip: Mett must only be made from pork minced by the butcher the same day for raw consumption; pregnant women, small children and the elderly should not eat it.