Form the Mett pork into round balls the size of your crackers. Roll another small ball for each large ball. Peel the onion and cut it into small sticks.
First, press the large ball onto the cracker.
Now place the small ball on top of the large ball as a snout. Press in the nostrils with a wooden skewer.
Attach onion sticks as pig ears and tails. Add peppercorns for eyes.
Refrigerate the Mettschwein until ready to eat.
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