Roast
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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Pork knuckle (Bavarian) | Sometimes 'roasted pork knuckle' or the German loanword 'Schweinshaxe' on US menus. |
| 🇬🇧United Kingdom | Pork knuckle | |
| 🇲🇽Mexico | Codillo de cerdo a la bávara | |
| 🇦🇷Argentina | Codillo de cerdo a la bávara | |
| 🇫🇷France | Jarret de porc rôti à la bavaroise | Sometimes the German loanword 'Schweinshaxe' on French menus. |
| 🇪🇸Spain | Codillo bávaro | German loanword 'Schweinshaxe' is widely used in Spanish-speaking specialty restaurants. |
| 🇵🇹Portugal | Joelho de porco assado | |
| 🇧🇷Brazil | Joelho de porco bávaro | German loanword 'Schweinshaxe' is widely used in São Paulo's German-Brazilian community. |
| 🇮🇹Italy | Stinco di maiale alla bavarese | |
| 🇩🇪Germany | Schweinshaxeprimary | Bavarian primary; the front-leg version is 'Vorderhaxe', the iconic rear leg is 'Hinterhaxe' or simply 'Schweinshaxe'. |
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