Kassler

It is often said that the name derived from a Berlin-based butcher called Cassel who prepared the cut in the late 19th century.

However, records of the town's inhabitants show that in the 19th century no butcher named Cassel or Kassel was living in Berlin.

[1] In Sweden, kassler usually consists of hot smoked pork loin that is eaten as is or slightly fried.

[3] In The Netherlands, a cold, thinly sliced version to be used in sandwiches is widely available under the name "casselerrib" as a variety on ham.

In Norway, hamburgerrygg is smoked, while the unsmoked variant is called benfri svinekam.