Eisbein
German cured and boiled pork knuckle, often served with hearty sides
Eisbein is a German dish made from cured ham hock, typically boiled and sometimes smoked. It is popular in Germany and Austria, with regional versions found in Brazil due to German immigration. Eisbein is usually paired with sides like pease pudding, mashed potatoes, sauerkraut, or horseradish.
- Eisbein is made from cured and boiled pork knuckle.
- Berlin serves Eisbein with pease pudding.
- In southern Germany, it is often roasted and called Schweinshaxe.
- Austrian versions are served with horseradish and mustard.
- Santa Catarina, Brazil, celebrates Eisbein at Oktoberfest.
What is Eisbein?
Eisbein is a dish centered on pork knuckle, which is the lower part of a pig’s leg. The meat is cured, sometimes smoked, and then typically boiled until tender. It is known for its rich, hearty character and is often served with robust sides such as mashed potatoes, sauerkraut, or pease pudding. The skin is soft rather than crisp, and the meat is flavorful from the curing process.
Where does Eisbein come from?
The name Eisbein has roots going back to the 10th century, originally referring to the hip bone in Old and Middle High German. Over time, the term shifted to mean pickled pork knuckle in German cooking. Eisbein became established in German cuisine and spread to Austria and regions with German immigrants, such as Santa Catarina in Brazil, where it remains a festive dish.
How is Eisbein made?
Eisbein is prepared by curing a pork knuckle in salt and spices, and sometimes smoking it. The cured meat is then gently boiled until it becomes tender. In southern Germany, a roasted version called Schweinshaxe is common. The dish is usually sold already cured, making preparation at home or in restaurants straightforward.
How and when is Eisbein eaten?
Eisbein is enjoyed as a main meal, often at lunch or dinner. In Berlin, it is served with pease pudding, while in Franconia, mashed potatoes or sauerkraut are common sides. In Austria, horseradish and mustard are typical accompaniments. In Brazil, especially in Santa Catarina, it is featured at festivals and German-themed restaurants, including Oktoberfest celebrations.
Kinds of Eisbein
There are many regional takes on Eisbein. In Berlin, pease pudding is a classic side, while in southern Germany, the dish is often roasted rather than boiled and known as Schweinshaxe. Austrian Stelze and Brazilian joelho de porco are local adaptations. Similar dishes exist in Poland (golonka) and Sweden (fläsklägg med rotmos).
What Eisbein means
Eisbein is tied to German and Austrian food traditions and is a highlight at festivals like Oktoberfest, especially in places with German heritage such as Santa Catarina, Brazil. It is seen as a symbol of hearty, rustic fare and is a staple at gatherings and celebrations in these regions.
When Eisbein is on the table
Questions people ask about Eisbein
What is Eisbein made of?
Eisbein is made from pork knuckle that is cured in salt and spices, and sometimes smoked, then boiled until tender.
Where does Eisbein come from?
Eisbein is a traditional German dish, also found in Austria and in regions of Brazil with German heritage, such as Santa Catarina.
How is Eisbein usually served?
It is typically served hot with sides like pease pudding in Berlin, mashed potatoes or sauerkraut in Franconia, and horseradish and mustard in Austria.
Is Eisbein always boiled?
While Eisbein is usually boiled, in southern Germany it is often roasted, where it is known as Schweinshaxe.
When is Eisbein eaten?
Eisbein is eaten as a main meal at lunch or dinner and is especially popular at festivals such as Oktoberfest.
Good reading and sources
The facts on this page come from the Wikipedia article "Eisbein", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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