# Eisbein

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{{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](/source/Sauerkraut)]]
thumb|267px|Ham hock position
{{wikt | Eisbein}}

'''Eisbein''' {{IPA|[ˈaɪ̯sˌbaɪ̯n]|audio=De-Eisbein2.ogg}}is a [German dish](/source/German_cuisine) of {{linktext|corned}} [ham hock](/source/ham_hock), usually [cured](/source/Curing_(food_preservation)) and slightly boiled. 

== Regional variations ==
Eisbein is usually sold already cured and sometimes [smoked](/source/Smoking_(cooking)), and then used in simple hearty dishes. Numerous regional variations exist, for example in [Berlin](/source/Berlin) it is served with [pease pudding](/source/pease_pudding).<ref name=gf/> In southern parts of Germany it is usually roasted. In [Franconia](/source/Franconia) it is commonly served with mashed [potatoes](/source/potatoes) or [sauerkraut](/source/sauerkraut), in Austria with [horseradish](/source/horseradish) and [mustard](/source/Mustard_(condiment)) instead. In [southern Germany](/source/southern_Germany), the common preparation is known as ''[Schweinshaxe](/source/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](/source/Old_High_German) and [Middle High German](/source/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](/source/Greek_language) ''ischíon'' ([hip bone](/source/hip_bone)) via [Latin](/source/Latin) ''ischia'' ([hip joint](/source/Hip)). The word evolved to its current form and meaning in [New High German](/source/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](/source/Santa_Catarina_(state)), [Brazil](/source/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](/source/Oktoberfest_of_Blumenau).

The [Polish cuisine](/source/Polish_cuisine)'s {{Langx|pl|golonka|translation=(little shin)|label=none}} or {{Lang|pl| golonko}} and the [Swedish cuisine](/source/Swedish_cuisine)'s ''[fläsklägg med rotmos](/source/fl%C3%A4skl%C3%A4gg_med_rotmos)'' are very similar, alternatively grilled on a barbecue. Other similar dishes include the [Swiss cuisine](/source/Swiss_cuisine)'s {{Lang|gsw|Wädli}} and the [Austrian cuisine](/source/Austrian_cuisine)'s ''[Stelze](/source/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

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{{Poland-cuisine-stub}}
{{Austria-cuisine-stub}}

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Adapted from the Wikipedia article [Eisbein](https://en.wikipedia.org/wiki/Eisbein) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Eisbein?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.