Eisbein (literally: 'ice leg') is a German culinary dish of ham hock, usually cured and slightly boiled. The German-language name has associations with the practice of using a pig's leg-bone for ice skating. In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted. The Polish dish or and the Swedish dish fläsklägg med rotmos are very similar, alternatively grilled on a barbecue; other similar dishes include the Swiss and the Austrian Stelze.
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 Franconia, Eisbein is commonly served with mashed potatoes or sauerkraut, in Austria with horseradish and mustard instead.
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