Eisbein

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"Gnagi" redirects here. For the Swiss politician, seeRudolf Gnägi.

Eisbein is aGerman dish ofcorned ham hock, usuallycured and slightly boiled.

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Regional variations

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Eisbein is usually sold already cured and sometimessmoked, and then used in simple hearty dishes. Numerous regional variations exist, for example inBerlin it is served withpease pudding.^[1] In southern parts of Germany it is usually roasted. InFranconia it is commonly served with mashedpotatoes orsauerkraut, in Austria withhorseradish andmustard instead.

Etymology

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The German name (literally: 'ice leg') has associations with the practice of using apig's leg-bone for ice skating. Insouthern Germany, the common preparation is known asSchweinshaxe.

In other countries

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ThePolish cuisine'sgolonka, '(little shin)' orgolonko and theSwedish cuisine'sfläsklägg med rotmos are very similar, alternatively grilled on a barbecue. Other similar dishes include theSwiss cuisine'sWädli and theAustrian cuisine'sStelze.