Kassler facts for kids
Kassler (also spelled Kasseler) is a special kind of pork from German cuisine. It's a cut of pork that has been prepared in two main ways: first, it's salted (this is called curing) to preserve it, and then it's smoked to give it a unique flavor.
Kassler is a bit like gammon, which is popular in other countries. It can be smoked using either hot or cold smoke. The most common parts of the pig used for Kassler are the neck and loin. Sometimes, ribs, shoulders, or even the belly can be used too.
People often eat Kassler with tasty side dishes. Popular choices include sauerkraut (fermented cabbage) and mashed potatoes. Another common pairing is kale and roasted potatoes.
Sometimes, you might even find chicken prepared in the Kassler style at certain butcher shops.
What is Kassler?
Kassler is a specific way to prepare pork. It involves two main steps that give it its special taste and texture.
How is it Made?
First, the pork is cured. This means it's treated with salt, and sometimes other ingredients, to help preserve the meat. Curing also adds flavor.
After curing, the pork is smoked. Smoking involves hanging the meat in a smoky environment. This process adds a deep, smoky flavor and helps to preserve the meat even more. Kassler can be smoked using either hot smoke or cold smoke, depending on the desired outcome.
The most common cuts of pork used for Kassler are the neck and the loin. These cuts are known for being tender and flavorful when prepared this way.
Where Does the Name Come From?
The exact origin of the name "Kassler" is a bit of a mystery! Many people believe the name came from a butcher named Cassel. They say he worked in Berlin, Germany, in the late 1800s and created this special pork dish.
However, if you look at old records of people living in Berlin during that time, there's no butcher named Cassel or Kassel. So, that story might not be true. It's also hard to prove that the name comes from the German city of Kassel. The true origin of the name remains unknown.
Kassler Around the World
Similar dishes to Kassler are enjoyed in other countries.
In Finland, any type of pork neck is simply called kassler, even if it's not cured or smoked in the traditional German way.
In Denmark, there's a dish called hamburgerryg. This is similar to Kassler, but the meat is usually boiled instead of smoked. It's often served with a sweet glaze made from honey or mustard.
Norway also has hamburgerrygg, which is smoked. If the pork is prepared without smoking, it's called benfri svinekam there.
And in Poland, a similar cured and often smoked pork product is known as baleron.
