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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.

Pork Loin

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

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Oulton, Randal. "Kassler." CooksInfo.com. Published 24 October 2004; revised 27 September 2007. Web. Accessed 10/27/2016. <http://www.cooksinfo.com/kassler>.

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