We have teamed up with another award winning producer for this Smoked Rack of Pork, that is succulent, juicy and best of all eaten cold, once cooked. Great for a sandwich later!
What is Kassler, Kassler or Kasseler in German cuisine? It is the name given to a salted (cured) and slightly smoked cut of pork, similar to a smoked ham. It can be either hot or cold smoked. Pork collar and loins are the most frequently used cuts, although ribs, shoulders and bellies can also be used.
These are smoked in an old smokehouse, not liquid smoke.
Size 1.6kg Minimum