Iron-gutted to a decent degree here, too. I LOVE this thread!
I just got back from Germany a week ago and ate something called "Mett", which is raw diced pork with loads of fresh onion smashed between a fresh bakery roll. Ate it all up - two of them.
Then I grabbed the "Blutwurst", which is blood sausage. You peel it and smash it around in the frying pan with some already-sauteed onions and eat with dark bread or potatoes. Yummly.
If you have ever had something called "Kochkaese", you will know that it has a texture somewhere between smooth snot and soft silly putty. Mine was purchased with caraway seed and 'et with a spoon, forget the roll it is supposed to go on. (It's a dairy product)
Lots of matjes, which is young barrel-pickled (and not cooked) herring, eaten plain off a wooden board.
Shitloads of cured-but-not-cooked bacony types and pork sausages, eaten right out of the hand with no further processing than ripping open the butcher's paper.
We snack on uncooked ground beef when it is burger night (our local beef is really good for this).
And I absolutely cut off bits and pieces of all sorts of stuff and use the rest. About the only thing I don't go for is still using spoilt milk.