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# Hackepeter Brötchen
- URL: https://onesandwich.com/hackepeter-brotchen/
- Published: 2026-05-17T00:07:25.000Z
- Updated: 2026-05-26T11:42:09.000Z
- Description: Northern German term for Mettbrötchen; Hackepeter is the regional name for seasoned raw pork.
- Author: Andrew Lekashman
- Tags: Germany, Submarine Sandwiches, Das Mettbrötchen, #auto-imported

**🇩🇪 Germany** · Family: [Das Mettbrötchen](https://onesandwich.com/tag/das-mett/) · Region: Northern Germany · Bread: brotchen · Proteins: pork

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Ingredients

brötchen · pork · onion · salt · pepper

In Berlin and across the north, the seasoned raw pork that the rest of the country calls *Mett* answers to a different name: *Hackepeter*. The *Hackepeter Brötchen* is that regional word made into a roll. Lean pork, finely minced and seasoned with salt, pepper and usually a little onion, mounded onto a fresh *Brötchen* and crowned with raw onion rings. It is the same idea as the southern *Mettbrötchen*, the same one decisive topping on a crusty frame, spoken in a northern accent.

The craft is in the meat and in freshness, and there is very little hiding it. *Hackepeter* is raw, so it has to be ground that morning from cuts low in fat and well chilled, glossy and clean rather than greying or tacky. The seasoning is restrained: salt, pepper, sometimes a touch of caraway, the onion worked through and more onion on top. The roll is a plain wheat *Brötchen* with a crackly crust and an open crumb, halved and often spread with a thin layer of butter so the moisture of the meat does not soak straight into the bread. The bind is the spread of the *Hackepeter* itself, pressed flat enough to stay put but not packed so dense it turns to paste. A good one is cold, bright, the pork clearly the dominant element, the onion sharp and crisp against it, the crust still crackling. A sloppy one is meat that has sat warm and gone dull, over-salted to cover it, the onion soft and weeping, the roll already sodden underneath.

The variations are small and mostly about what rides on top. A scatter of cracked pepper or a few capers, a smear of mustard for those who want the edge, a fried egg laid over it in some kitchens to bridge raw and cooked. *Zwiebelmett*, mixed heavily with onion through the meat rather than just garnished, is the common everyday form in much of the region; *Schweinemett* names the cut more precisely; the spiced *Teewurst* family is a cured cousin that travels into different territory entirely. That cured spreadable line, smoked and matured rather than eaten raw, is a separate tradition with its own logic and deserves its own article rather than being crowded in here.

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## More from this family

Other [Das Mettbrötchen](https://onesandwich.com/tag/das-mett/) sandwiches in Germany:

- [Gehacktes Brötchen](https://onesandwich.com/gehacktes-brotchen/)
- [Mett Brötchen mit Zwiebeln](https://onesandwich.com/mett-brotchen-mit-zwiebeln/)
- [Mett Igel](https://onesandwich.com/mett-igel/)
- [Mettbrötchen ohne Zwiebeln](https://onesandwich.com/mettbrotchen-ohne-zwiebeln/)
- [Mettbrötchen](https://onesandwich.com/mettbrotchen/)
- [Rindermett](https://onesandwich.com/rindermett/)
- [Tartar Brötchen](https://onesandwich.com/tartar-brotchen/)
- [Zwiebelmett](https://onesandwich.com/zwiebelmett/)