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Schweinshaxe

In this article, we want to address the issue of Schweinshaxe, which has gained great relevance in recent years. Schweinshaxe is a topic that has aroused interest in both the scientific community and the general public, due to its impact on different aspects of society. Throughout this article, we will explore different aspects related to Schweinshaxe, from its origin and evolution, to its influence today. We will delve into its implications both at an individual and collective level, analyzing its importance in areas as diverse as the economy, technology, health, culture and the environment. Through a multidisciplinary approach, we aim to offer a comprehensive perspective that allows us to understand the relevance and complexity of Schweinshaxe today.

Schweinshaxe with Kartoffelknödel (potato dumplings) in Germany
A table with a platter of meat, a glass of beer, and other foods.
Roasted Austrian-style Stelze
Schweinshaxe served with Bratkartoffeln (fried potatoes) and Sauerkraut at a Bavarian restaurant in Chiang Mai, Thailand

Schweinshaxe (German pronunciation: [ˈʃvaɪns.haksə] ⓘ), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn or Sauhax(n) . A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.

Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (see, for beef, the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation. The meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours.

The most popular side dishes are potatoes and cabbage variations. The Bavarian version is classically served with potato dumplings and red cabbage, or with sauerkraut and potatoes.

The Austrian version of this dish is called Stelze or in dialect Stötzn/Stelzn . It is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers.

See also

References

  1. ^ Dawn Simonds, Best Food In Town: The Restaurant Lover's Guide to Comfort Food in the Midwest, Emmis Books, 2004, ISBN 1-57860-146-0
  2. ^ Gerhard Schulze,Die Erlebnisgesellschaft: Kultursoziologie der Gegenwart, Campus Verlag, 2005, ISBN 3-593-37888-4
  3. ^ Darwin Porter; Danforth Prince (2 December 2009). Frommer's Germany 2010. John Wiley & Sons. p. 308. ISBN 978-0-470-47073-2. Retrieved 11 December 2011.

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