What is Kasseler Rippchen? – German American Society of Central Florida (2024)

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What is Kasseler Rippchen? – German American Society of Central Florida? ›

Kassler Rippchen are bone-in pork chops that have been cured in a salt brine and smoked, but not cooked. The process of smoking meat and then letting it ripen in a salt brine is known as “Kasseler.” In Germany, this process is used on other cuts of pork, not just the pork loin.

Also Known As: Kasseler Kotelett, German Smoked Pork Chops. Kasseler Rippchen are pork chops (cuts of pork loin) that have been smoked and ripened in a salt brine.

[ˈrɪpçən] neuter noun Word forms: Rippchens genitive , Rippchen plural. (Cook) slightly cured pork rib.

Kassler (German: [ˈkaslɐ]) or Kasseler in German cuisine is the name given to a cured and slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used.

German smoked pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beechwood or alder.

Speck: is a cured meat produced with the pork leg that is first smoked and then cured. Its flavor is given by spices such as nutmeg, juniper berries and bay leaves.

The already cured and smoked meat only needs to be briefly roasted, boiled, or baked in the oven. Our recipe shows you a classic version of Kassler from the oven with sauerkraut and mashed potatoes. If you still have some Kassler left afterwards, you can also serve it cold or fry it like you would ham."

Ham can always be consumed directly. Kasseler sometimes needs to be cooked, although there are ready-to-eat versions. However, Kasseler is never ham. This is actually not meant to be eaten raw, even if it is smoked.

Lechón means roasted whole pork, which is cooked for hours over hot coals or an open flame, allowing the skin to get crispy while the meat remains tender and juicy.

Kasseler is a traditional German-style ham. This delicious hot smoked pork loin is full of flavour, juicy and easy to carve. There's no bone, so no wastage and will serve 2-3 people.

What is pig steak called? ›

Pork steak is a cut of pork taken from the pork shoulder. This cut is also sometimes referred to as Boston butt or pork blade steaks.

Scrapple, also known by the Pennsylvania Dutch name Pannhaas ('pan tenderloin' in English; compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.

Kassler Rippchen (Smoked Pork Loin, German Style)

If you love tucking into bacon, kassler chops and smoked chorizo sausages, you're probably well acquainted with the wonderful flavours that smoking can impart to meat. But, as with all high-fat, high-salt and cured meats, smoke-cured meat should be eaten in moderation.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

A Kassler Chop is a smoked pork chop which comes from the pork loin. A Kassler chop can either be cut from the rib section or loin section. In beef terms, the rib section houses the bone-in rib eye cuts and the loin section is home to t-bone or porterhouse cuts.

Our take on the German classic uses free range pork and our secret blend of spices together with salt and sugar for the perfect cure. We then smoke the cured loin over oak wood chippings. This is a raw product, which requires cooking before eating.

The kassler is supplied in unsliced portions and has already been cooked ready slice up and eat straight out of the pack, just like you would with any other ham (only this will be better).