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Schweinshaxe (German pronunciation: [ˈʃvaɪnshaksə] ⓘ; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). [1] The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.
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In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted. The Polish dish golonka , '(little shin)' or golonko and the Swedish dish fläsklägg med rotmos are very similar, alternatively grilled on a barbecue; other similar dishes include the Swiss Wädli and the Austrian Stelze .
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Bratwursts of beef were especially popular. [3] In the 19th century, potatoes were also accepted as part of Bavarian cuisine, but they could still not replace the popularity of Dampfnudel . A main reason for the preference for veal in Munich was the striking lack of space in town, allowing for smaller animals only.
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