Kassler

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kassler - www.healthnote25.com





Kassler (or Kasseler) is a typical German meal of pork chunks served with dumplings and red cabbage. First discovered by a meat trader in Berlin named Cassel who in 1880 processed pork smoke by soaking it with salt water which then drained so durable until long time.



The most common part used to make Kassler is the neck of a pig, but sometimes the shoulder, stomach, and ribs meat is also used. Soaking process with salt water is also called Kasseler process. Kassler also known as Kasseler Kotelett or Kasseler Rippchen. Kasseler Rippchen has a taste like ham, but it is drier and less salty than ham.

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