Kassler

Ham or smoked pork into Selchkarree Austria, Switzerland smoked pork loin is cured and lightly smoked pork. Kassel is Made from the rib part ( Kassel Rippenspeer, smoked pork chop, smoked salmon ), the pork neck ( Kassel Crest), the shoulder ( Kassel sheet ) and the stomach.

Preparation

Kassel is a component of hearty stews, especially in conjunction with carbon, but may also fried, boiled or baked in the oven. By the previous salting and smoking the cooking time is relatively short. It is often served with turnips, kale, cabbage or boiled potatoes.

Origin

Supposedly Kassel is the invention of a Berlin butcher master Cassel in the 19th century. In the Berlin address books but no butcher called Cassel or Kassel is detected in the entire 19th century. The often mentioned in the literature address the question Butcher in Potsdamer Straße 15 existed since 1862; at first she was a butcher and Barth 1868 Franz van Deuren. She stayed until the early 20th century in the possession of the van Deuren family. In the Berlin telephone books can be found to the year 1920 in Potsdamer Straße 15 a butcher master named Otto van Deuren, who was Royal and Imperial purveyor. The butcher at the time was not in Berlin; the city Schöneberg, to which it belonged, was incorporated in 1920 after Greater Berlin.

According to another hypothesis was the name of the butcher Kassler or Cassler.

The origin of the Kassel in Kassel in Hesse can also be used to demonstrate although reference was made in the 19th century in Berlin it.