German Pork Hock (Schweinshaxe Recipe) (2024)

FAQs

What is German Schweinshaxe? ›

Schweinshaxe (German pronunciation: [ˈʃvaɪns. haksə]), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.

Pork knuckle is variously known as pig knuckle, pork shanks, pork hock and ham hock (though this also refers to smoked or cured hocks). For German Pork Knuckle, we specifically need the rear leg knuckles / hocks because they are much bigger and meatier.

The hocks can be sold as fresh pork hocks, but they're generally referred to as ham hocks when they're cured with salt (similar to bacon) and smoked to create a deeply rich flavor. Ham hocks are sometimes confused with ham shanks, which are meatier and come a little higher on the leg towards the hip or shoulder.

Ham hock is high in protein, but also brings with it a share of fat, saturated fat, so should therefore be eaten in moderation. In terms of minerals, ham hock also contains sodium and potassium.

Schweinshaxe, or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin, is the quintessential Oktoberfest feast, perfect for pairing with a big stein of your favorite beer.

Eisbein (literally: 'ice leg') is a German culinary dish of corned ham hock, usually cured and slightly boiled. The German-language name has associations with the practice of using a pig's leg-bone for ice skating. In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted.

Because this cut of meat is from the joint on the trotter, or foot of the pig, it is tough, with most of the ham hock comprised of skin, bone, fat, and collagen.

A ham hock, or pork knuckle, is the joint that attaches a pig's foot to its leg. While a hock is not technically an ankle, its anatomical location corresponds to that of a human ankle or lower calf region. Ham hocks are not to be confused with the pig's shank (shin) or trotter (foot).

So as long as you're moderate in your consumption, there's nothing unhealthy about them. But neither are they some kind of magic health food, if that's what you're looking for. It's just meat. Pig knuckles are mostly bones and what remains is skin, a little fat and lots of tendons.

meat in a ham hock that is very tasty, but there is also a lot of high quality fat, collagen and cartilage that melt away and add lip-smacking savoriness to your dish. Ham hocks are usually sold pre-cooked, and often smoked. If you get a smoked hock you may want to soak it overnight to get rid of some of the saltiness.

Do you take skin off ham hock before cooking? ›

Ham hocks can be cooked separately or braised in the dish provided enough time is allotted for the connective tissue to break down. The meat can then be picked off the bones and removed from the skin, but the skin is delicious too, if cooked long enough.

A ham hock, sometimes called pork knuckle, is the joint between the tibia and fibula and the metatarsals of a pig's foot where the foot was attached to the hog's leg.

A hock is not fatty but can be made tender from all the collagen that breaks down during cooking. Best of all, the whole thing is covered in skin, and as I always say, the more skin, the better.

Ham hocks are essential ingredients for the distinct flavor in soul food and other forms of American Southern country cooking. In the Appalachian mountains, it is common to add ham hocks along with chopped onion and spices to pots of pinto beans to make the meal more hearty.

It's traditionally used in soups and stews and is cooked for 2-3 hours until tender. Our recipes include everything from the traditional pea and ham soups to the more unusual ham hock terrine.

I pride myself to have mastered the art of smoking a German Schinken, similar as the Italian Prosciutto. The difference is that Schinken is cold smoked and dried and ready in about eight weeks, versus Italian Prosciutto is hung/dried for about a year.

Styles of German Speck

This meat is often served as an appetizer, traditionally included on hospitality plates, and it can also be used in cooked dishes. It's also is known as fetter speck, durchwachsener speck, frühstücksspeck, and bacon.

Mett (German: [mɛt]), also known as Hackepeter (Northern Germany, Eastern Germany, Bavaria and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany. It is frequently spread on halves of a bread roll, with raw onion optionally on top.