CarneAtlas

KasslervsPork loin roast

pork · Close equivalent

Same anatomical cut — Kassler is the brine-cured, cold-smoked form of the fresh pork loin. Anglo-American "Canadian bacon" is similar in concept (cured loin) but is fully cooked rather than smoke-cured.

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 loin roastSee 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,…

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Raw Pork loin roast — Pork Loin cut
Pork loin roast
Pork · Loin

The pork loin roast is a long, lean cut running along the back of the pig. It is mild in flavor with a tender texture when not overcooked. Because of its low fat content it can…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryKasslerPork loin roast
🇺🇸United StatesKasslerPork loin roast
🇬🇧United KingdomKasslerPork loin
🇫🇷FranceKasslerLonge de porc
🇪🇸Spain—Lomo de cerdo
🇦🇷Argentina—Lomo de cerdo
🇲🇽Mexico—Lomo de cerdo
🇵🇹Portugal—Lombo de porco
🇧🇷Brazil—Lombo suíno
🇮🇹ItalyKasslerLombata di maiale
🇩🇪GermanyKasslerSchweinerücken

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