These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Kassler Kotelett is the bone-in chop variant — same cut as a pork chop, but brine-cured and cold-smoked rather than sold fresh.
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 | Kassler | Pork chop |
|---|---|---|
| 🇺🇸United States | Kassler | Pork chop |
| 🇬🇧United Kingdom | Kassler | Pork chop |
| 🇫🇷France | Kassler | Côtelette de porc |
| 🇪🇸Spain | — | Chuleta de cerdo |
| 🇦🇷Argentina | — | Chuleta de cerdo |
| 🇲🇽Mexico | — | Chuleta de cerdo |
| 🇵🇹Portugal | — | Costeleta de porco |
| 🇧🇷Brazil | — | Costeleta suína |
| 🇮🇹Italy | Kassler | Braciola di maiale |
| 🇩🇪Germany | Kassler | Schweinekotelett |
Every Thursday: one cut, what it’s called around the world, the best substitute, one dish, and one useful tool.
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