Also called
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, salt-cured exterior. Sold as either *Kassler Lachs* (boneless loin), *Kassler Kotelett* (bone-in chop), or *Kassler Nacken* (collar). Reheated rather than fully cooked from raw — typically poached or pan-finished — and served with sauerkraut and potatoes, or as the centerpiece of a Mitteleuropean smoked-meat platter. Sometimes spelled *Kasseler*; both spellings are accepted in modern German usage.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Kassler | German loanword on US deli counters; sometimes "smoked pork loin" generically. |
| 🇬🇧United Kingdom | Kassler | |
| 🇫🇷France | Kassler | |
| 🇮🇹Italy | Kassler | |
| 🇩🇪Germany | Kasslerprimary | Also spelled "Kasseler"; the brine-cured, cold-smoked pork loin. |
Free Kassler reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
Classic recipe
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