Mettwurst is a German raw, cured pork sausage — in its classic North German form a soft, deep-red paste meant to be spread on bread (Streichmettwurst), in other regions a firmer, fermented, sliceable salami-like link. Built from finely ground raw pork and pork fat, salted, cured and usually cold-smoked, it tastes intensely savoury, tangy and smoky, the raw meat preserved rather than cooked.