Our   Kasseler Kamm   does not come from Kassel, but directly from the hot smoke.
 It is a classic of German cuisine and is made from the loin of the pig. The meat is traditionally salted and smoked, which gives it its characteristic taste and juicy consistency.
 The meat is cured beforehand, which gives it its typical light red colour. Fine spices also give the meat a very special flavour.
 The Kasseler Kamm is ideal for roasting in the oven. Cook it at 180 degrees for 50 minutes so that it stays nice and juicy. Of course, it can also be perfectly cut into finger-thick slices and fried in a pan. The Kasseler tastes best traditionally with our   Burgstadt sauerkraut . 
Ingredients:
 Pork 85%, drinking water,   iodized nitrite curing salt ( table salt ,   Preservative:   sodium nitrite,   potassium iodate) ,   Seasoning, dextrose, maltodextrin , antioxidant: sodium ascorbate ,   Stabilizer: sodium diphosphates, triphosphates, yeast extract .