«Previous Post Next Post» Oct 13, 2009 Prime Pork By Beth Kracklauer Pork French Easy Techniques Selecting Ingredients Leave a Comment Save Print Email Kasseler Rippchen are cuts of brined and smoked loin chop with a distinctive dense texture.Bockwurst, a mild pork and veal sausage, is a close cousin of the boudins blancs often used in Alsace.Ham hocks, often found in Alsace cured, benefit from simmering when bought fresh.Bauernwurst's smoky, herby flavor approximates that of French Montbéliard sausage.Knackwurst, known as saucisse de Strasbourg in France, is much like a hot dog, only spicier. Save Print Email This article was first published in Saveur in Issue #124 Subscribe now «Previous Post How to Carve a Turkey in 6 Simple Steps Next Post» Beautiful Birds More from Saveur.com Tarte Flambée Brussels Sprouts with Chorizo Bamonte's Pork Chops with Pickled Peppers Zurich Cordon Bleu Modern French Bistro Table Décor & Ambiance Related Links Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?