What is Kasseler Rippchen?
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. Any cut that has gone through the “Kasseler” process is given the name Kasseler. For example, Kasselernacken is pork shoulder. Kasselerbauch is pork side.
The “Kasseler” procedure was invented in 1880 by a butcher in Berlin (last name Cassel). He smoked a large pork loin then allowed it to ripen in a salt brine. Using this method, moisture was drawn out of the meat, thereby preventing bacteria from spreading. This process preserved the meat, but also gave the meat a distinctive taste. It soon became a favorite in and around Berlin. Its popularity spread throughout Germany, where it is still a favorite dish.
