Baked Schweinshaxe (Eisbein)

Eisbein, meaning ice leg, is the German name for a deliceous culinary dish involving the lower part of hams hocks. It is also known as Hachse, Hechse, Haxe, Hämsche or Stelze. In Swiss German, it is known as Gnagi. The name comes from the one time use of this part to make ice skates. Image File history File links Download high resolution version (2126x1410, 646 KB) File links The following pages link to this file: Eisbein ... Image File history File links Download high resolution version (2126x1410, 646 KB) File links The following pages link to this file: Eisbein ... Swiss German (Schweizerdeutsch, Schwyzerdütsch, Schwiizerdütsch, Schwyzertütsch, Schwizertitsch) is any of the Alemannic dialects spoken in Switzerland. ...

Eisbein is heavily marbled meat covered with a thick layer of crispy fat, or "crackling". The meat is tender and aromatic, but must be cooked or braised for a long time. Usually it is sold cured and then used in simple, hefty dishes, for example in Berlin cooked with pea puree. In southern Germany and Austria, it is preferred uncured and cooked in an oven, turning the outside rind into a softer crust.   Berlin? (pronounced: , German ) is the capital of Germany and its largest city, with 3,426,000 inhabitants (as of January 2005); down from 4. ...