Kasseler is a German dish of cured and usually smoked pork, commonly made from loin or chops.
The meat is cured with salt and then smoked, giving it a pink interior and a distinctive savory flavor. It may be cooked further by roasting, simmering, or braising, and is often served with sauerkraut, potatoes, or other vegetables.
Kasseler is named after the Berlin butcher Wilhelm Kassel, who is traditionally credited with developing the preparation in the nineteenth century. The exact historical details of the naming story are less certain than the dish’s association with German pork cuisine.
The word Kasseler describes the cured preparation rather than one single cut. It is therefore not identical to Schweinebraten, a general German roast-pork dish. Kasseler should also not be confused with Kassler Rippchen, which specifically refers to a rib or chop-style presentation.