Kassler

Kassler

Kassler or Kasseler is a salt-cured and slightly smoked meat from Germany. It is typically made from pork, but can also be made from beef or lamb. The name "Kassler" comes from the butcher's shop in Berlin where it was first created in the late 19th century.

History

The Kassler was first created by a butcher named Cassel in Berlin. The exact date of its creation is not known, but it is believed to have been in the late 19th century. The name "Kassler" is derived from the butcher's surname.

Preparation

Kassler is prepared by first curing the meat in a brine solution. The meat is then lightly smoked. The smoking process gives the Kassler its distinctive flavor. After smoking, the Kassler is usually cooked by braising or roasting.

Serving

Kassler is typically served with sauerkraut and mashed potatoes. It can also be served with other side dishes such as cabbage or potato salad. Kassler is often enjoyed with a glass of German beer.

Health Aspects

As a cured and smoked meat, Kassler is high in sodium and fat. However, it is also a good source of protein. It is recommended to consume Kassler in moderation due to its high sodium and fat content.

See Also

• German cuisine
• Smoked meat
• Curing (food preservation)