Schweinshaxe

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. Served whole with the bone, traditionally accompanied by Sauerkraut, Kartoffelknödel (potato dumplings), and a stein of lager. Anatomically the same cut as Berlin's Eisbein (which is cured and boiled), but the Bavarian roasted preparation gives it a completely different identity. Front hocks are sold as 'Vorderhaxe' and are smaller and meatier; the rear hock is the iconic version.