CarneAtlas

Back baconvsKassler

pork · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

Both cured pork loin products. Kassler is German brine-cured and cold-smoked, eaten reheated (poached or pan-finished). Back bacon is British wet-or-dry cured, sliced into rashers and pan-fried fresh. Same primal, different finished products.

Back bacon
Pork · Loin

British (and Irish) bacon, made from the pork loin with a strip of attached belly — the rounded lean eye on a rasher of back bacon is the loin, the fatty streaky edge running…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →
Kassler
Pork · Loin

Germany's iconic cured-and-smoked pork loin or chop. The pork loin (rib end or boneless centre) is brine-cured, then lightly cold-smoked, leaving a pink interior and a smoky,…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →

Names by country

CountryBack baconKassler
🇺🇸United States—Kassler
🇬🇧United KingdomBack baconKassler
🇫🇷France—Kassler
🇮🇹Italy—Kassler
🇩🇪Germany—Kassler

Shop

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.

Discover one new cut every issue.

A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.

Free. Roughly monthly. No tracking pixels.