Kassler is the traditional name in Germany. Outside that tradition, butchers carry comparable pork cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
Kassler Kotelett is the bone-in chop variant — same cut as a pork chop, but brine-cured and cold-smoked rather than sold fresh.
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.
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