The delicious German speciality, Kassler, is fresh loin of pork marinated with pepper, cloves and juniper berries for 12–24 hours and then oak-smoked for a further 12 hours. It used to be quite difficult to find but is now becoming more widely available as many pork butchers produce their own. It is best roasted rather than boiled. It may be served hot, warm or cold.
Weigh the joint and calculate 20 minutes per
© 2001 Darina Allen. All rights reserved.