Eisbein

{{short description|Corned ham hock}} {{Redirect|Gnagi|the Swiss politician|Rudolf Gnägi}}{{ref improve|date=February 2013}}[[Image:Eisbein-2.jpg|thumb|267px|Corned Eisbein, with Sauerkraut]] thumb|267px|Ham hock position {{wikt | Eisbein}}

'''Eisbein''' {{IPA|[ˈaɪ̯sˌbaɪ̯n]|audio=De-Eisbein2.ogg}}is a German dish of {{linktext|corned}} ham hock, usually cured and slightly boiled.

== Regional variations == 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.<ref name=gf/> 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. In southern Germany, the common preparation is known as ''Schweinshaxe''.{{cn|date=August 2025}}

== Etymology == The name ''Eisbein'' for the German dish of pickled pork knuckle has been in use since the 10th century. Initially, Old and Middle High German ''īsbēn'' was a technical term referring to the hip-bone and surrounding bones used by hunters and doctors, probably derived from Greek ''ischíon'' (hip bone) via Latin ''ischia'' (hip joint). The word evolved to its current form and meaning in New High German.<ref>{{Cite book|edition=23rd|title=Etymologisches Wörterbuch der deutschen Sprache|publisher=de Gruyter|date=1995|location=Berlin; New York|isbn=978-3-11-012922-9|first=Friedrich|last=Kluge|first2=|last2=|pages=213|language=de|author-link=Friedrich Kluge|author-link2=|editor-link=Elmar Seebold|editor-first=Elmar|editor-last=Seebold}}</ref>

== In other countries == In Santa Catarina, Brazil, Eisbein (joelho de porco in Portuguese) is an important part of the regional cuisine with German origins, brought by the German immigrants who settled in the state. The dish is traditionally served at festivals and German-inspired restaurants, such as the Oktoberfest of Blumenau.

The Polish cuisine's {{Langx|pl|golonka|translation=(little shin)|label=none}} or {{Lang|pl| 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 {{Lang|gsw|Wädli}} and the Austrian cuisine's ''Stelze''.{{cn|date=August 2025}}

== See also == * {{annotated link|List of pork dishes}} * {{portal-inline|Food}}

== References == <references> <ref name=gf>{{Cite web |title=Berlin: History, Lifestyle and Home-Style Cuisine |url=http://www.germanfoods.org/consumer/facts/berlin.cfm |date= |url-status=live |archive-url=https://web.archive.org/web/20140303102248/http://www.germanfoods.org/consumer/facts/berlin.cfm |archive-date=2014-03-03 |website=germanfoods.org}}</ref> </references>

== External links== * {{Commonscat-inline}}

Category:German pork dishes Category:Czech cuisine Category:Polish cuisine Category:Pomeranian cuisine Category:Swedish cuisine Category:Austrian cuisine Category:Pickles Category:Salted foods Category:Smoked meat