Why the cannibal sandwich is a Milwaukee delicacy

If you’re not from Wisconsin, this food item may repulse you – or at least make you do a double take.

But here in Milwaukee, it’s a delicacy.

We’re talking about the cannibal sandwich: a base of rye bread topped with fresh raw beef, chopped onion and a little salt and pepper. It’s deeply rooted in the state’s history and still enjoyed today.

Versions of the sandwich also exist in Germany, where it’s called mett or hackepeter. The idea is thought to have been brought over by German immigrants to Wisconsin when they arrived and began to establish cattle farms, giving them easy access to fresh meat.

Today, it’s still a popular tradition served during holidays and family gatherings — though not without a little scrutiny. Eating raw meat, after all, is a health risk. The Wisconsin Department of Health Services reminded residents of as much in a 2020 tweet that went viral as those unfamiliar with the sandwich gawked.

But those who enjoy it are likely to keep paying homage to their heritage. Some Milwaukee delis and butcher shops sell thousands of pounds of high-grade raw beef around the holidays to eager customers.

Tasty or mildly terrifying, it’s one of the city’s cultural staples.

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This article originally appeared on Milwaukee Journal Sentinel: Why the cannibal sandwich is a Milwaukee delicacy