$$ · everyday prep, trimming, and carving
Slice against the grain cleanly every time
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both cured pork loin products. Kassler is German brine-cured and cold-smoked, eaten reheated (poached or pan-finished). Back bacon is British wet-or-dry cured, sliced into rashers and pan-fried fresh. Same primal, different finished products.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Back bacon | Kassler |
|---|---|---|
| 🇺🇸United States | — | Kassler |
| 🇬🇧United Kingdom | Back bacon | Kassler |
| 🇫🇷France | — | Kassler |
| 🇮🇹Italy | — | Kassler |
| 🇩🇪Germany | — | Kassler |
$$ · everyday prep, trimming, and carving
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
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