Originally Posted by Rocket_J_Dawg
We found a butcher that can make Kassler (smoked pork loin) just like in the area of the Black Forest where Mrs Dawg is from.
Sooo.... we had Kassler with Sauerkraut and pan fried potatoes. Just like back home as Mrs Dawg says.
Thank you for the German word for this. It's used a lot in Denmark, where it's called "hamburgerryg". That means Hamburger back. I guess the Danes learned it from Germans from Hamburg.
So, is your butcher German? Is it a German butcher shop? I've been looking for a source for years. I even considered trying to make it myself. I lurk occasionally on a Danish grilling forum and they do lots of cold smoking there, so I could find a recipe and instructions.
Does that ever get served with a mustard sauce?