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Kassler



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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Comments

Pork Loin

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

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Bon mots

"Be careful not to be the first to put your hands in the dish. What you cannot hold in your hands you must put on your plate. Also it is a great breach of etiquette when your fingers are dirty and greasy, to bring them to your mouth in order to lick them, or to clean them on your jacket. It would be more decent to use the tablecloth."

-- Desiderius Erasmus (Dutch theologian. 27 October 1466 – 12 July 1536)