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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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Bon mots

"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."

-- Ernest Hemingway (American writer. 21 July 1899 – 2 July 1961)

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