Both pork hock preparations from European tradition — Schweinshaxe is German-Bavarian roasted-with-crackling, jambonneau is French cured-and-cooked. Same anatomy, different traditions.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Jambonneau and Schweinshaxe together in your notebook.
Names by country
| Country | Jambonneau | Schweinshaxe |
|---|---|---|
| 🇺🇸United States | — | Pork knuckle (Bavarian) |
| 🇫🇷France | Jambonneau | Jarret 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 |