kasseler

Kasseler is a German cured and typically smoked pork cut, commonly prepared from the pork loin or shoulder. The meat is salted or brined and stabilized with curing salt, often containing nitrite, which preserves color and flavor. After curing, the meat is smoked, typically over beechwood, and may be air-dried slightly. In markets, Kasseler is sold in different forms: raw (Kasseler roh), intended to be cooked at home, or prepared (Kasseler fertig gegart/gekocht) and ready to eat, either cold or warmed.

The name Kasseler is closely associated with the city of Kassel in Hesse, Germany, and the term has become a general designation for this style of cured, smoked pork in German-speaking regions. Variants include Kasseler Rippchen, which refers to cured and smoked pork ribs or chops, and other cuts such as the loin or shoulder.

Culinary use typically centers on German cuisine. Kasseler is commonly served with sauerkraut and boiled or mashed potatoes, often with gravy. It can also be sliced thin for sandwiches or served as part of mixed plates. In cooking, kasseler roh is usually simmered or roasted until tender, while ready-to-eat varieties can be warmed briefly or served cold.

Nutrition and storage notes: as a cured meat, Kasseler is relatively high in sodium and may contain nitrates. It should be kept refrigerated and consumed according to the product’s labeling. Availability is widespread in Germany, Austria, Switzerland, and other markets with German culinary influence.