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JambonneauvsSchweinshaxe

pork · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both pork hock preparations from European tradition — Schweinshaxe is German-Bavarian roasted-with-crackling, jambonneau is French cured-and-cooked. Same anatomy, different traditions.

Jambonneau
Pork · Hock

The smaller cured-and-cooked French pork hock — the part of the leg between the knee and the foot, sold either fresh, salt-cured, or cooked (boiled then often glazed and…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Schweinshaxe
Pork · Hock

The Bavarian beer-hall pork knuckle — the rear hock (Hinterhaxe), roasted at high heat until the skin develops a hard, glassy crackling and the interior is meltingly tender.…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryJambonneauSchweinshaxe
🇺🇸United States—Pork knuckle (Bavarian)
🇫🇷FranceJambonneauJarret de porc rôti à la bavaroise
🇪🇸Spain—Codillo bávaro
🇦🇷Argentina—Codillo de cerdo a la bávara
🇲🇽Mexico—Codillo de cerdo a la bávara
🇵🇹Portugal—Joelho de porco assado
🇧🇷Brazil—Joelho de porco bávaro
🇮🇹Italy—Stinco di maiale alla bavarese
🇩🇪Germany—Schweinshaxe

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