EuroChomp SausageFest 2009: Schweinshaxe

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At the Hofbräuhaus – the American Embassy in Munich – my companion and I both purchased a hearty plate of Schweinshaxe, roast pork knuckle. It’s basically the rotisserie chicken of pigs. Think of the juicy, delicate meat in a rotisserie chicken, then add the salty goodness of pork, and you can see why we ate these down to the bone. We even neglected our massive steins of dunkel for a few minutes to do so. In Bavaria, the pork knuckle is always cooked “knusprig” – crispy. And indeed the skin was flaky and crisp, a thin barricade between me and the tender pork awaiting within.

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Other parts of germany call this cut of meat Eisbein, but that usually refers to a more boring, traditional roast that resembles a deformed pork loin. Go Schweinshaxe or go home, is what I say.

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One Response to “EuroChomp SausageFest 2009: Schweinshaxe”

  1. Roland Jochem Says:

    Eisbein and Haxe is not the same. It´s the samepart of the pork (the knuckle). But Eisbein is cured with salt and cooked and Haxe is roasted “knusprig”.
    Greetings from Germany
    Roland

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