$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Hold a steady 225°F for twelve hours
Low-and-slow barbecue where stable heat matters more than speed.
Weber Smokey Mountain 18-Inch Charcoal Smoker
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Same anatomical cut — Kassler is the brine-cured, cold-smoked form of the fresh pork loin. Anglo-American "Canadian bacon" is similar in concept (cured loin) but is fully cooked rather than smoke-cured.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Kassler | Pork loin roast |
|---|---|---|
| 🇺🇸United States | Kassler | Pork loin roast |
| 🇬🇧United Kingdom | Kassler | Pork loin |
| 🇫🇷France | Kassler | Longe de porc |
| 🇪🇸Spain | — | Lomo de cerdo |
| 🇦🇷Argentina | — | Lomo de cerdo |
| 🇲🇽Mexico | — | Lomo de cerdo |
| 🇵🇹Portugal | — | Lombo de porco |
| 🇧🇷Brazil | — | Lombo suíno |
| 🇮🇹Italy | Kassler | Lombata di maiale |
| 🇩🇪Germany | Kassler | Schweinerücken |
$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Low-and-slow barbecue where stable heat matters more than speed.
Weber Smokey Mountain 18-Inch Charcoal Smoker
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