• A Rohwurst of equal parts of lean pork, lean beef, and fine diced fat bacon, seasoning, spices such as cloves, paprika and nutmeg and a little sugar and saltpetre, filled into casings, cooled and dried then dry-cured with salt, sugar and saltpetre for 2 days, retied and cool smoked.It may be coarse-textured (grosse Mettwurst) or smooth and fine textured (feine Mettwurst). Cooked in any way.