Eisbein

Eisbein is a German dish of corned ham hock, usually cured and slightly boiled.

"Gnagi" redirects here. For the Swiss politician, see Rudolf Gnägi.

Corned Eisbein, with Sauerkraut

Ham hock position

Regional variations

Eisbein is usually sold already cured and sometimes smoked, and then used in simple hearty dishes. Numerous regional variations exist, for example in Berlin it is served with pease pudding.^[1] In southern parts of Germany it is usually roasted. In Franconia it is commonly served with mashed potatoes or sauerkraut, in Austria with horseradish and mustard instead.

Etymology

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.

The name "Eisbein" for the German dish of pickled pork knuckle has been in use since the 10th century. Initially, "īsbēn" was a technical term referring to the hip-bone and surrounding bones used by hunters and doctors. The word evolved to its current form and meaning in German cuisine, though the exact date of its culinary adoption is not specified

In other countries

The Polish cuisine's golonka, '(little shin)' or golonko and the Swedish cuisine's fläsklägg med rotmos are very similar, alternatively grilled on a barbecue. Other similar dishes include the Swiss cuisine's Wädli and the Austrian cuisine's Stelze.

See also

• List of pork dishes
• Food portal