Thuringer Mett -- Thuringian raw pork sandwiches

Despite the initial culture shock of finding out that Germans eat raw pork at least in the north of the country, I found these to be absolutely delicious. Here we discuss Thuringer Mett but you can make one with just salt and pepper to taste.

As a note, I did underseason with salt and corrected several times up the amount of salt. In the end I may have used up to 1tsp of salt.

Recipe:
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1 shoulder pork chop (about 150g or a quarter pound)
A small onion, sliced.
Salt to taste (start with 1/2tsp and adjust up)
Fresh-ground black pepper to taste
a small pinch of nutmeg (German "muskatnuss")
1/4t or so of caraway seeds (German "kummel")
Butter for spreading

Mince the pork chop either by hand (see video for details, takes some practice) or with a meat grinder (following the manufacturer's instructions). If mincing by hand, add seasonings once the meat has been sliced through. If using a meat grinder, season after grinding and mix well.

Place on lightly buttered rye or sourdough bread (or rye sourdough), and top witn onion slices.

Food safety notes:

The CDC recommends against eating raw meat. If you choose to do this anyway, note that in some countries, pork is still a source of parasites, so please check local rules. In general countries where pigs raised for food are not allowed to eat raw meat products are possibly safe enough, but please make your own decisions there.

Additionally, once any meat is minced, over time the risk of food-borne illness grows. In Germany, mett must be sold to the final consumer within 12 hours of grinding. Please consume promptly. Leftovers should be used to make meatballs, not consumed raw.