We’ve just saved you a trip to Germany. The master charcuteriers at Schaller & Weber are amongst the precious few producers to craft Lachsschinken in the U.S. A type of dry-cured, cold-smoked pork loin, the distinctly German specialty is created by rolling the lean cut in a thin layer of fat, in order to lock in moisture. As it slowly and carefully ages, it develops a unique flavor similar to smoked salmon. Which, incidentally, is how you should treat it. Take thin slices of chilled Lachsschinken, and serve atop bagels or crackers with cream cheese, onions, and capers. Talk about the perfect Bavarian brunch.