page_title: Eisbein
hierarchical_section_title: Eisbein
caption_attribution_description: Deutsch: Gepökeltes Eisbein, gekocht mit Sauerkraut. Das Eisbein – auch: Hachse, Hechse, Haxe, Haspel, Hämmche, Bötel oder Knöchla genannt, österreichisch Stelze, bairisch Schweinshaxn, fränkisch Adlerhaxe, schweizerisch Gnagi – ist ein Fleischgericht. English: Pickled Eisbein, with Sauerkraut. Eisbein is heavily marbled meat covered with a thick layer of fat. Français&#160;: Le jarret de porc ou Eisbein est un plat de viande de porc à l'os. Il est également populaire avec le choucroute et de purée de pommes de terre Italiano: Stinco di maiale lesso, con crauti alla tradizione gastronomica dei paesi di lingua tedesca Polski: Golonka - tradycyjna polska potrawa podawana z chrzanem lub musztardą i grochem puree.
context_page_description: Eisbein is a German culinary dish of pickled ham hock, usually cured and slightly boiled. The word comes from the bone which was once used for blades of ice skates. In Southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted. The Polish dish golonka or golonko and Swedish dish fläsklägg med rotmos are very similar, alternatively grilled on a barbecue; another similar dish is the Swiss Wädli and the Austrian Stelze.
  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. In Franconia, Eisbein is commonly served with mashed potatoes or sauerkraut, in Austria with horseradish and mustard instead.
context_section_description: Eisbein (literally: "ice leg") is a German culinary dish of pickled ham hock, usually cured and slightly boiled. The word comes from the bone which was once used for blades of ice skates. In Southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted. The Polish dish golonka or golonko and Swedish dish fläsklägg med rotmos are very similar, alternatively grilled on a barbecue; another similar dish is the Swiss Wädli and the Austrian Stelze.
  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. In Franconia, Eisbein is commonly served with mashed potatoes or sauerkraut, in Austria with horseradish and mustard instead.
caption: Pickled Eisbein, with Sauerkraut
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