Mettwurst is a strongly flavoured German sausage made from raw minced pork, which is preserved by curing and smoking. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is smoked somewhat but still soft and spreadable, while other northern German varieties such as the Holsteiner are harder and more akin to salami, due to longer smoking. The Low German word mett, meaning minced pork without bacon, is derived from the Old Saxon word meti, and is related to the English word ‘meat’. Mettwurst can be cooked or fried or spread on rye bread with onions and eaten raw.