Rippchen mit Kraut (hot cured

Curing (food preservation)

Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking...

 cutlet

Cutlet

Cutlet refers to:# a thin slice of meat from the leg or ribs of veal, pork, or mutton # a fried cutlet# a croquette made of minced meat...

 with sauerkraut

Sauerkraut

Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...

) is a traditional dish served in and around Frankfurt am Main, Germany

Germany

Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...

. It consists of cured pork

Pork

Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....

 cutlet

Cutlet

Cutlet refers to:# a thin slice of meat from the leg or ribs of veal, pork, or mutton # a fried cutlet# a croquette made of minced meat...

s, slowly heated in sauerkraut

Sauerkraut

Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...

 or meat broth

Broth

Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...

, and usually served with sauerkraut, mashed potatoes and yellow mustard. Apfelwein

Apfelwein

Cider in Germany is called Apfelwein , as the German language has not used the word cider. It is also regionally known as ebbelwoi, äppler, stöffsche, apfelmost , viez , and saurer most . It has an alcohol content of 5.5%–7% and a tart, sour taste...

 (German cider) is normally consumed alongside Rippchen. The Rippchen are similar in appearance and texture to Kassler

Kassler

Kassler or Kasseler in German cuisine is the name given to a salted and slightly smoked cut of pork. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used...

, but slightly milder in flavour, since they are only cured, but not smoked

Smoked meat

Smoked meat is a method of preparing red meat which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke...

.