Ham “Mett­würst­chen”  and pepper bites from GS Schmitz

Inclu­ded amongst our most tra­di­tio­nal pro­ducts are the ham sau­sa­ge (“Schin­ken­mett­wurst”) and the pepper bites (“Pfef­fer­bei­ßer”). The sau­sa­ge is smoked over tender, sus­tainab­ly cul­ti­va­ted beech wood shavings. Fresh, medium minced pork meat com­bi­ned har­mo­nious­ly with aro­ma­tic spices cul­mi­na­ting in a hearty palate expe­ri­ence. The deli­ca­te smoky note refi­nes our ham “Mettwürstchen”and gives it its typi­cal taste.

Ham “Mettwürstchen” / Pepper bites 1


What’s ham “Mett­würst­chen”?

The name “Schin­ken­mett­wurst” (Ham “Mett­würst­chen”) comes from the Low German lan­guage, while this deli­cacy is called “Met­worst” in the Middle Low German and Middle Dutch lan­guages. The term “Mett” refers to the pork meat con­tai­ned in the sau­sa­ge, while the second part of the word “Wurst” refers to the shape of this deli­cious spe­cia­li­ty. Depen­ding on the region, ham sau­sa­ges are also called “Pfef­fer­bei­ßer”, “Knack­würs­te” or “Mett­enden”.


Facts about ham “Mett­wurst”  & pepper bites

Sta­tis­ti­cal­ly spea­king, Mett is con­su­med most fre­quent­ly in nort­hern Germany.

With an average fat con­tent of 41 per­cent, „Mett­wurst“ is one of the top 5 sau­sa­ges with the hig­hest fat con­tent. Only the Land­jä­ger (42 per­cent), the Caba­nos­si (44 per­cent) and the Tee­wurst (45 per­cent) con­tain a little more fat.

Ham “Mettwürstchen” / Pepper bites 2


What is con­tai­ned in the ham “Mett­wurst”?

Ingre­dients: pork, iodi­sed salt (salt, pot­as­si­um iodate), spices (pepper, ginger, pimen­to), dex­tro­se, sugar, anti­oxi­dant: ascor­bic acid, sodium ascor­ba­te, chili extract, pre­ser­va­ti­ve: sodium nitri­te, star­ter cul­tures, beech wood smoke, natu­ral sheep’s intestine.

QS Ware: 100g ham “Mett­würst­chen” is made from 115g pork meat

May con­tain traces of mus­tard and celery


Ham “Mett­wurst”  & pepper bites

Nut­ri­tio­nal values
Per 100 g
Calo­rific value:
1161 kJ / 280 kcal
22 g
of which satu­ra­ted fats:
9,1 g
0,7 g
of which sugar:
0,6 g
21 g
2,8 g


Sto­rage and shelf life

Fun­da­ment­al­ly, smoked sau­sa­ges have a longer shelf life than non-smoked sau­sa­ges. Nevertheless, they should be kept in a ref­ri­gera­tor for per­fect fresh­ness. Depen­ding on the type of smo­king, they can be kept here for four to twelve weeks. If stored unc­lo­sed in the ref­ri­gera­tor, they can harden a little over several days and weeks. Howe­ver, this is not bad at all. Many fans of ham sau­sa­ge even swear by this post-har­de­ning effect.

Con­sump­ti­on of ham “Mett­wurst”

Mainly, „Mett­wurst“ is eaten as a snack, the­re­fo­re eaten raw. Howe­ver, the sau­sa­ge can also be used as side dish or as a stew inlay. The hearty sau­sa­ge spe­cia­li­ty is also a wel­co­me finger food at par­ties. Alter­na­tively, the ham sau­sa­ge can also be heated. Here, howe­ver, it is important not to expose it to too much heat and espe­cial­ly not too long. Many „Mett­wurst“ fans fry the Pfef­fer­bei­ßer brief­ly in a pan with a little oil, so it is also par­ti­cu­lar­ly sui­ta­ble for refi­ning the fla­vour of fried pota­toes. Atten­ti­on when BBQing: The ham sau­sa­ge cuts a good figure here, too. Howe­ver, since most BBQs pro­du­ce a lot of heat, it is advi­s­able to place the „Mett­wurst“ on the edge of the grill and remove it after a short time.

The origin of the ham “Mett­wurst“

The ham sau­sa­ge has its origin in days long gone. Since there were no ref­ri­gera­tors back then, smo­king was the way to pre­ser­ve the fresh­ly pro­du­ced pork. Thus, the deli­cacy could be con­su­med for several days without unwan­ted spoi­la­ge of the raw meat. This type of pre­ser­va­ti­on is still popu­lar nowadays.

Mostly, the robust pepper bites serve as a snack for pic­nics or a long day at the beach — extre­me­ly prac­ti­cal and uni­que­ly deli­cious, aren’t they?

Pro­duc­tion of ham “Mett­wurst”

In order to obtain the per­fect ham sau­sa­ge, the meat should be allo­wed to cool to free­zing point before pro­ces­sing. It is then crus­hed finely to grain size and sea­so­ned with nitri­te curing salt and pepper. This step gives the sau­sa­ge its well-known red colour and the name pepper bites (“Pfef­fer­bei­ßer”). Depen­ding on the method of pre­pa­ra­ti­on and the effort invol­ved, a dis­tinc­tion is made here bet­ween natu­ral and arti­fi­cial casings. The pepper bite is then smoked cold and stored for about a week until it is opti­mal­ly pre­pa­red. Some meat pro­du­cers do without smo­king and let the „Mett­wurst“ air-dry. To do this, howe­ver, the ham sau­sa­ge must be minced extre­me­ly finely.