In other parts of Germany, Schweinshaxe is called Eisbein, meaning “ice bone.” There are some theories about why it’s called this, but we don’t really know!
When it arrived, I was surprised at how huge it was! I wasn’t sure if I was going to be able to finish it. I picked up my fork and knife, cut a piece off and took a bite… it was delicious! The friend I was traveling with tried some and agreed. The meat and squishy potato dumplings were served in a rich, savory sauce that added lots of flavor to the salty meat, crispy skin and mild potato. My friend and I spent the next few days of the road trip trying to find another restaurant with traditional Bavarian fare so that he could order it himself.
Just by looking at it, I wasn’t quite sure how it was cooked. I assumed it was roasted, but I had to do some more research. Once I got home from my delicious dinner, I hopped on Wikipedia to learn more about it. Apparently, it originated as peasant food, since it’s a cheap and tough cut of meat. It takes a long time to prepare so that it’s not tough when you eat it. After marinating in lots of spices, it is then roasted at low temperatures for at least an hour, but maybe two or three. My version was served with potato dumplings, but I learned that cabbage or other forms of potato are also popular accompaniments.
