For bacon lovers there’s nothing quite like waking up to the smell of sizzling pork belly strips. But around the world, bacon comes in countless distinctive styles. One of the most delicious and culturally significant varieties is the German and Austrian specialty known as kaiserfleisch.
Kaiserfleisch’s popularity has started spreading globally, but it remains a mysterious meat for many Let’s uncover everything you need to know about this noble bacon.
What Is Kaiserfleisch?
The name kaiserfleisch translates from German as “emperor’s meat.” It refers to cured and smoked pork belly – basically bacon in its classic form.
Kaiserfleisch is made from the fatty belly portion of pigs. The pork belly undergoes a dry curing process with salt, spices, and curing salts like saltpeter. It is then hot smoked over wood chips to impart deep flavor. The final product has a dense texture and intense smoky aroma.
This preparation is similar to other bacons. But kaiserfleisch incorporates more salt and smoke, resulting in a more potent porky flavor and dark mahogany color.
Where Does Kaiserfleisch Come From?
Kaiserfleisch originated as a specialty of German and Austrian cuisine. Pork belly smoking traditions in these regions date back centuries. The name itself comes from the Austro-Hungarian Empire era, when cured pork belly became fit for imperial tables.
Post-WWII migration spread kaiserfleisch around the world to places like Australia, Canada, and the U.S. Demand endures among German and Austrian immigrant communities wishing to enjoy tastes of the old homeland.
Today, global interest in charcuterie and bacon has also brought kaiserfleisch out of obscurity. Artisanal bacon makers worldwide now craft their own versions. And kaiserfleisch is popping up on restaurant menus as chefs rediscover its savory appeal.
How Is Kaiserfleisch Made?
Authentic kaiserfleisch requires specialized curing and smoking techniques. Here are the key production steps:
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Selecting Pork Belly: The meat comes only from the fatty belly, not other cuts.
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Dry Curing: Pork belly is rubbed with salt, spices, and curing salts and left to cure 1-2 weeks.
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Optional Cold Smoking: Some makers do an initial 1-3 day cold smoke before hot smoking.
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Hot Smoking: Kaiserfleisch smokes for hours over hardwoods like beech at 140-185°F.
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Aging: After smoking, the kaiserfleisch rests 1-4 weeks allowing flavors to develop.
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Slicing: Finally, the skin is removed and kaiserfleisch is sliced to order.
The minimum 3 week process results in concentrated cured pork flavor with hints of wood smoke.
How Is Kaiserfleisch Typically Eaten?
Unlike many bacons, kaiserfleisch isn’t fried or grilled before eating. The smoking essentially cooks it already. Kaiserfleisch is consumed in thin slices without further preparation.
Its supple yet firm texture makes kaiserfleisch perfect for sandwiches. Slices are often piled into rolls with mustard and pickles for a classic German snack. It also shines on antipasto platters or cheese boards.
In cooking, kaiserfleisch can substitute for pancetta. It adds great salty, smoky flavor when chopped into pastas, salads, soups, and braises. Hearty chunks easily stud stews and roasted veggies.
Beyond pork, kaiserfleisch’s deep umami taste boosts lean proteins like poultry and fish. Let rendered fat impart pan sauces. Or wrap fillets in thin slices to seal in moisture while cooking.
The Pros and Cons of Kaiserfleisch
Like any food, kaiserfleisch has both benefits and downsides:
Pros:
- Intense smoky, salty bacon flavor
- Firmer, steak-like texture
- Adds lots of rich umami taste
- Shelf-stable without refrigeration
Cons:
- High sodium content
- Not vegetarian/vegan friendly
- Contains potentially harmful nitrates
- Can be expensive
- Needs imported from Europe
For hardcore bacon fans, the bold porkiness outweighs the downsides. But kaiserfleisch may disappoint those seeking a leaner, healthier bacon.
Is Kaiserfleisch the Same as Speck?
Speck is another smoked pork belly delicacy from German-speaking regions. Both speck and kaiserfleisch come from pork belly. But speck undergoes a more complex curing process.
Speck cures in spiced salt brine for up to 2 weeks before smoking. This provides a more layered, aromatic flavor than kaiserfleisch’s straightforward smokiness.
Speck also has slightly more fat marbling. It is moister, with a tenderness closer to prosciutto. Kaiserfleisch has a drier, denser texture and pure cured pork taste.
Kaiserfleisch = only dry cured and smoked
Speck = brine cured then smoked
While similar, the curing differences make them distinct pork belly treats.
Where to Find and Buy Kaiserfleisch
Authentic kaiserfleisch remains most prevalent in Europe, especially artisanal producers in Germany and Austria. Look for vacuum-packed tubes and slices at delicatessens there.
Outside Europe, specialty butchers and charcuterie shops are your best bet. Some gourmet food purveyors also stock imported kaiserfleisch. Online mail order is another avenue.
When buying, look for:
- The label “kaiserfleisch” or similar accepted spellings
- Dry cured and naturally smoked
- Free of artificial flavors/colors/nitrites
- From accredited heritage pork producers
Expect to pay a premium for handcrafted kaiserfleisch – $15-30 per pound is typical. This is treats-only territory, not everyday bacon.
Other Smoked Pork Belly Treats
While unique, kaiserfleisch joins a family of other distinguished smoked pork belly delicacies:
Pancetta
Dry cured Italian pork belly, but not smoked. More widely available and affordable than kaiserfleisch.
Bacon
Most American-style bacon is brined then smoked. Kaiserfleisch relies only on dry curing for a purer pork flavor.
Prosciutto
Italian dry cured ham made from pork hind leg, not belly. Melts in your mouth with a sweetness absent in kaiserfleisch.
Speck
Like kaiserfleisch, from German-speaking regions. But speck is brined before smoking, creating a more complex flavor.
Kaiserfleisch – Fit For Royalty
Kaiserfleisch’s name meaning “emperor’s meat” tells you everything about this noble bacon. While still a mystery to many, its popularity is steadily growing worldwide. True pork aficionados agree – when it comes to smoked pork belly, kaiserfleisch is bacon royalty.
Pancetta vs. Bacon vs. Prosciutto vs. Speck
What is kaiserfleisch Bacon?
Kaiserfleisch bacon is a type of smoked pork belly that originates from Austria and Germany. It is made from the eye of the pork loin, which is marinated for a day, then smoked and cooked until tender. Unlike traditional bacon, Kaiserfleisch bacon has a dry consistency and can be eaten as is without additional cooking.
Does kaiserfleisch Bacon melt in your mouth?
Compared to traditional bacon, Kaiserfleisch bacon has a denser texture and does not have the same melt-in-your-mouth quality. The fat in Kaiserfleisch bacon does not melt like it does in regular bacon, giving it a specific fat texture. It has a meaty and intense smoky flavor that is perfect for those who prefer a more robust taste.
How do you eat kaiserfleisch Bacon?
Here are some ways to enjoy Kaiserfleisch bacon in your cooking: 1. As a topping: Kaiserfleisch bacon can be used as a topping for salads, pizzas, and even baked potatoes. Simply chop it into small pieces and sprinkle it on top of your dish. 2. In soups and stews: Kaiserfleisch bacon can add depth and richness to soups and stews.
What was kaiserfleisch used for?
This cut of meat was freed from the bones and most of the fat, then mildly brined, smoked, and cooked until tender. The name “Kaiserfleisch” translates to “emperor meat” and it was considered a delicacy fit for royalty. It was traditionally served with bread dumplings (Knoedel) and Sauerkraut.
How do you cook kaiserfleisch in a crock pot?
Cut the beef into 3cm cubes and the kaiserfleisch or bacon into bite size pieces. Heat oil in a heavy based frypan and heat a little of the olive oil until very hot. Sauté the kaiserfleisch or bacon until crisp, remove it to a plate and set aside. The bacon is not added to the casserole until near the end of cooking.
What is the difference between smoked bacon and fried bacon?
The basic difference is that smoked bacon is hardly ever eaten raw. It is the primary ingredient of a full breakfast, enjoyed crisply fried and accompanied with eggs. The mixture it is sprinkled with contains salt, brown sugar, pepper, juniper and garlic.