CarneAtlas

KasslervsPork chop

pork · Close equivalent

Kassler Kotelett is the bone-in chop variant — same cut as a pork chop, but brine-cured and cold-smoked rather than sold fresh.

Translation takeaway

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.

Open KasslerOpen Pork chopSee substitutes
Raw Kassler — Pork Loin cut
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 →
Raw Pork chop — Pork Loin cut
Pork chop
Pork · Loin

Pork chops are cross-cut steaks from the loin, available bone-in or boneless, and ranging from the rib end to the sirloin end. They are quick-cooking and versatile but prone to…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →
Keep Kassler and Pork chop together in your notebook.

Names by country

CountryKasslerPork chop
🇺🇸United StatesKasslerPork chop
🇬🇧United KingdomKasslerPork chop
🇫🇷FranceKasslerCôtelette de porc
🇪🇸Spain—Chuleta de cerdo
🇦🇷Argentina—Chuleta de cerdo
🇲🇽Mexico—Chuleta de cerdo
🇵🇹Portugal—Costeleta de porco
🇧🇷Brazil—Costeleta suína
🇮🇹ItalyKasslerBraciola di maiale
🇩🇪GermanyKasslerSchweinekotelett

Would you know it at the counter?

Five questions: name the cut, place it on the animal, and say which country calls it that. A new board every day — no sign-up.

Play today’s puzzle