Mettwurst is a family of German-style fermented sausages made from minced, cured pork and beef, seasoned with spices such as allspice, coriander, garlic, and pepper. Unlike dry salami, many mettwurst types are soft, spreadable, and only lightly dried, and some are eaten without cooking, which makes their safety entirely dependent on proper fermentation. Lactic acid bacteria from starter cultures must drop the pH quickly while salt, nitrite, and drying inhibit pathogens such as Salmonella, Listeria, and E. coli. Commercial makers validate these hurdles through challenge studies and finished-product testing, and recipes vary widely in fat content, grind, smoke, and drying time.