Kassler

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.