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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.
The German name (literally: 'ice leg') has associations with the practice of using a pig's leg-bone for ice skating. In southern Germany , the common preparation is known as Schweinshaxe . In other countries
Eisbein is the name of the joint in north German, and at the same time the name of a dish of roasted ham hock, called Schweinshaxe in Bavaria, Stelze in Austria and Wädli in Switzerland. The dish is very popular in Poland , using this cut.
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