Mettwurst is a strongly flavoure German sausage made from raw minced pork, which is preserved by curing and smoking. The southern German variety is soft and similar to Teewurst, while the northern German variety is harder and more similar to salami, due to longer smoking. The Low German word mett, meaning minced pork without bacon, is derived from the Old Saxon word meti (meaning food), and is related to the English word 'meat'. Mettwurst can be cooked or fried or spread on rye bread with onions and eaten raw.