German Regional Food: Die Schweinshaxe is a Bavarian specialty food, it’s a roasted ham hock aka pork knuckle. Elsewhere in Germany, a variation is known as Eisbein, in which the meat is pickled & slightly boiled. Schweinshaxe is a typical former “Armeleuteessen” (poor people’s food), in which inexpensive cuts of meat were used and made delicious through special cooking methods. Such cuts usually require a long preparation. The meat is marinated for days, in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temps for 2-3 hours. The Bavarian version is usually served with a savory brown sauce, red cabbage, and potato dumplings, or with sauerkraut and potatoes. You will feel like Fred Feuerstein eating this. ;D
=)
Does that mean Fred Flintstone? Because hell yeah.
fishyfishyfishtimes
