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Kassler is German dry-cured, lightly cold-smoked pork loin.

It come as roasts and chops, bone-in or boneless.

Despite the curing and smoking, it still needs full cooking.

It is often served with sauerkraut.

Language Notes

Some people spell it Kaessler, but not very many.

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Pork Loin

Kassler; Pork Butterfly Chops; Pork Loin Chops; Pork Loin Roast; Pork Loin; Pork Tenderloin

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