Eisbein facts for kids
Eisbein is a traditional German dish. It's made from a part of a pig's leg called the ham hock. The name "Eisbein" literally means 'ice leg' in German, but don't worry, no ice is used to make it! The name might come from an old Latin word related to the hip joint. This dish is usually prepared by first curing it (which means preserving it with salt) and then gently boiling it.
What is Eisbein?
Eisbein is a special way to prepare the lower part of a pig's leg, known as the ham hock. To make it, the ham hock is first cured. This is a process where the meat is treated with salt, and sometimes other ingredients, to preserve it and give it a unique flavor. After curing, the Eisbein is usually boiled until it's tender. This cooking method makes the meat very soft and easy to eat.
In some parts of Germany, especially in the south, you might find a similar dish called Schweinshaxe. The main difference is that Schweinshaxe is usually roasted until the skin is crispy, while Eisbein is typically boiled.
Eisbein Around Germany and Beyond
Eisbein is a popular dish with many regional variations across Germany. For example, in the city of Berlin, Eisbein is often served with a side of pease pudding, which is a thick, creamy dish made from dried peas. If you travel to Franconia, a region in Germany, you'll likely find Eisbein served with mashed potatoes or sauerkraut, which is fermented cabbage. In Austria, a neighboring country, people often enjoy a similar dish called Stelze with horseradish and mustard.
Other countries also have dishes very similar to Eisbein. In Poland, it's known as golonka or golonko. The Swedish version is called fläsklägg med rotmos, and in Switzerland, they have Wädli. These dishes are all based on the ham hock and are prepared in similar hearty ways, sometimes even grilled on a barbecue.
How is Eisbein Prepared and Served?
Eisbein is often sold already cured and sometimes even smoked, which means it's ready for you to cook at home. It's a great choice for simple, filling meals. The way it's served can change depending on where you are. As mentioned, in Berlin, it's often paired with pease pudding. In other areas, you might find it with mashed potatoes or sauerkraut, which adds a tangy flavor that goes well with the rich meat. The choice of side dishes often depends on local traditions and what ingredients are readily available.
