kassler
Also known as: kasseler, smoked pork loin
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Also known as: kasseler, smoked pork loin
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Kassler is a German-style cut of pork (usually the loin) that has been salted (cured) and then cold or hot smoked.
Most Kassler sold in supermarkets is hot-smoked and cured, meaning it is technically safe to eat, but it is traditionally heated, fried, or baked before serving.
When kept in its original vacuum packaging, it can last several weeks. Once opened, it should be consumed within 5 to 7 days.
Yes, Kassler freezes very well. Wrap it tightly to prevent freezer burn and it will maintain quality for about 3 months.
Smoked ham, Canadian bacon, or smoked pork chops are the closest alternatives in terms of flavor and texture.
Yes, because it is a cured meat, it contains significantly higher sodium levels than fresh pork loin.
It is most commonly served with sauerkraut, mashed potatoes, kale, or pea soup.
Discard the meat if it develops a slimy surface, a sour or off-putting smell, or if the color turns greyish or greenish.
Pure Kassler is naturally gluten-free, but always check the label for additives or flavorings used during the curing process.
kassler is a versatile ingredient found in cuisines around the world. With 145 calories per 100g and 21 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Yes, it can be sliced thinly and eaten cold in sandwiches, similar to ham.
