Mettwurst is the German version of Salami. It's pork, chopped up, cured, smoked, or at least spiced. Unlike Salami, mettwurst is often very soft, sometimes so soft you can spread it with a knife, usually on a toast or a bun.
Then there is Thüringer Mett. It's special because it is essentially raw ground pork lightly seasoned with salt and pepper. It is eaten with bread, and some people like to add a little bit of onion, more for the taste than for the disinfection. We call it German Sushi, and one of our uncles calls it Feuerwehr Marmalade, or fireman's jam.
Quite obviously, if you don't want to get sick from eating Thüringer Mett, you'd have to make sure it's very fresh. Shops often have only a limited supply, and you are expected to consume all of it on the day of the sale. Those with iron stomach may be able to tolerate day-olds, but not much longer than that. If you happen to have some left over, they make excellent meatballs or meat sauce.
I greeted the infamous Mett with the same skepticism as sushi. Well, not that much. When the butcher assured us that it's okay to eat it the way it was, we got 1/2 lb and a few breakfast rolls with it. At first bite, I could taste the pepper. There wasn't so much texture because it is just that, raw pork. But it tasted better than wild salmon sashimi. So, all I can say is, don't be afraid.
Sometimes, at weddings, birthdays, or Sunday brunch, you'll see Thüringer Mett being served on a buffet. You can tell it's the Thüringer, because the Mett on the platter shapes like a pig, with decorations of the eyes and the nostrils, just like the picture. While I have not the pleasure of seeing one live (or dead ...) I still don't think it's a good idea to go near one of these things. Chances are, while it looks good, it's not all that fresh. Imagine you're the 101st guest to dip your spoon on this otherwise fine Mett. It's not the meat I am worried about, it's the Heavenly creatures that made this pig their home, during the first 100 visits.
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