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

Corned Eisbein, with Sauerkraut
Ham hock position

Regional variations

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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

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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

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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

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References

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  1. ^ "Berlin: History, Lifestyle and Home-Style Cuisine". germanfoods.org. Archived from the original on 2014-03-03.
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  •   Media related to Eisbein at Wikimedia Commons