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Same anatomical cut (the lower-leg/hock joint). Schweinshaxe is specifically the Bavarian roasted preparation with crackling skin; the generic 'pork knuckle' covers boiled, cured, smoked, and pickled preparations across other 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 Pork knuckle and Schweinshaxe together in your notebook.
Names by country
| Country | Pork knuckle | Schweinshaxe |
|---|---|---|
| 🇺🇸United States | Ham hock | Pork knuckle (Bavarian) |
| 🇬🇧United Kingdom | Pork knuckle | — |
| 🇫🇷France | Jarret de porc | Jarret de porc rôti à la bavaroise |
| 🇪🇸Spain | Codillo de cerdo | Codillo bávaro |
| 🇦🇷Argentina | Codillo | Codillo de cerdo a la bávara |
| 🇲🇽Mexico | Codillo de cerdo | Codillo de cerdo a la bávara |
| 🇵🇹Portugal | Joelho de porco | Joelho de porco assado |
| 🇧🇷Brazil | Joelho suíno | Joelho de porco bávaro |
| 🇮🇹Italy | Stinco di maiale | Stinco di maiale alla bavarese |
| 🇩🇪Germany | Eisbein | Schweinshaxe |
Cook either one well
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