smoked pork ribs

The question isn't entirely clear, but in fact, any connection between this classic cured meat dish and the Hessian city of Kassel can probably be ruled out. Legend claims that a master butcher named "Cassel" from Berlin was the inventor: At the end of the 19th century, he came up with the idea of ​​brining pork loin in Schöneberg. He wanted to preserve it longer this way, as the salt draws moisture out of the meat. This, in turn, inhibits the growth of bacteria, which thrive and multiply primarily in moist conditions. But the meat also proved to be a convincing flavor, and Kassler is now considered a classic of German cuisine!

Our Kassler ribs can be roasted, braised, or boiled. They taste especially good braised in the oven, as the meat is wonderfully tender and practically melts in your mouth. We recommend serving them with potatoes, kale, sauerkraut, or red cabbage.