What is Kaiserfleisch Bacon? An In-Depth Look at This Unique Austrian Specialty

As food lovers, we are always excited to learn about new and unique ingredients from around the world One such delicacy that I recently discovered is Kaiserfleisch, an Austrian-style bacon with a fascinating history and distinctive flavor profile. In this article, I’ll provide an in-depth look at what exactly Kaiserfleisch is, where it originated, how it’s made, and why it’s worth seeking out for any bacon aficionado.

A Brief History of Kaiserfleisch

Kaiserfleisch, which translates literally to “Emperor’s Meat” in German, is a specialty of Austria, particularly the region surrounding the city of Gorizia on the border with Italy. Gorizia was once known as the “Nice of the Austro-Hungarian Empire,” a popular destination for Austrian royalty and nobility to vacation and recreate. Kaiserfleisch was considered a delicacy served to the imperial Habsburg monarchs during their visits to Gorizia in the 19th century, which is how it earned its regal name.

While Kaiserfleisch was originally enjoyed by Austrian aristocracy, it eventually became a local specialty that the citizens of Gorizia and surrounding areas in Friuli-Venezia Giulia came to embrace as a signature taste of their regional cuisine. Even after the dissolution of the Austro-Hungarian Empire following World War I, the tradition of producing Kaiserfleisch continued in Gorizia and it remains beloved today as a symbol of the city’s proud history and identity

How Traditional Kaiserfleisch is Made

To create authentic Kaiserfleisch, pork loin is cut from the pig and the center eye of meat is removed. This circular cut of meat from the loin is where the name Kaiserfleisch or “Emperor’s Meat” comes from – it is literally the choicest cut worthy of an Emperor!

The pork loin is then trimmed of excess fat, pierced with holes and placed in a brine of salt spices, and wine for anywhere from 5 days to 2 weeks. This extended brining imparts intense flavor and preserves the meat. After brining, the Kaiserfleisch is hot smoked using aromatic woods like beechwood, oak, or juniper to further infuse flavor and cook the meat. Finally, the smoked loins are boiled briefly to tenderize and served warm, or cooled to serve sliced thin.

Traditional Kaiserfleisch has a firm, dense texture from the smoking and boiling, yet remains juicy inside. The flavor is a wonderful blend of smokiness, mild salinity from the brine, and the sweet, nutty essence of pork. It pairs wonderfully with pungent sauerkraut and spicy horseradish as is typical in Austria.

The Modern Evolution of Kaiserfleisch

While classic Kaiserfleisch is still produced by a few specialty meat purveyors and served in Germanic regions, variations on the bacon have spread across Europe and beyond. Industrial production has allowed Kaiserfleisch to reach larger markets than just Gorizia and Austria.

The artisanal process of brining, smoking, and boiling pork loin makes traditional Kaiserfleisch time and labor intensive. As a shortcut, many modern commercial producers will simply cure pork belly like regular bacon, smoke it briefly, and slice thick to imitate the tender-yet-firm texture of Kaiserfleisch.

This mass-produced style lacks the refined flavor and appearance of classic Kaiserfleisch, but allows more people to enjoy the smoky, salty, savory taste without sourcing the harder-to-find authentic version. These contemporary interpretations are sometimes called simply “smoked pork loin” or “back bacon” outside of Austria and Germany.

Why Bacon Lovers Should Seek Out Kaiserfleisch

For bacon aficionados, Kaiserfleisch is a must-try delicacy that offers an eating experience unlike typical American-style fried strips. The complex combination of brining, extensive smoking, and boiling gives Kaiserfleisch bacon a rich, smoke-infused flavor and pleasingly firm, juicy texture when you bite into a slice. It brings great taste and visual appeal to a charcuterie platter served with a nice Austrian Riesling wine.

Beyond savoring Kaiserfleisch on its own, it can elevate other dishes like salads, pizza, baked potatoes, omelettes, or sandwiches with its signature smoky aroma and pleasantly salty, porky flavor. Kaiserfleisch also pairs wonderfully with sauerkraut, mustard, or horseradish to offset its fattiness.

While locating authentic artisanal Kaiserfleisch may take some searching, imported brands like Hans Klopek or Rudolf can sometimes be found online or at specialty butcher shops if you can’t make it to Austria. The effort to track down real Kaiserfleisch is well rewarded once your tastebuds experience this regal, decadent bacon. With its distinguished heritage and phenomenal taste, Kaiserfleisch is a must-try for bacon lovers wanting to expand their porky horizons!