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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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