The pork knee is one of the most traditional dishes of German origin, which whets the appetite of many of the country’s visitors, in search of savoring this typical delicacy, especially in the Bavarian region.
Several reasons are given to justify why pork is so present in German cuisine.
Among them, the existence of many forests, and few areas of open pasture, hindered the creation of larger animals such as oxen, as well as the fact that pork is soft meat made it so popular with the people of this region. Another reason mentioned, a current more aligned with sociological development was the fact that the traditional Germanic peoples resisted the Roman expansion with some success, which led them to resist, also, the Roman idea of urbanization, agriculture, and livestock.
The price also plays an essential role in the leadership of pork in the German market, being significantly cheaper than other meats, it attracts the consumer, besides, of course, being incredibly tasty (the reason that there is no doubt)!
And when it comes to pork in Germany, the famous pork knee is the most popular! Its characteristic is the thick bed of fat that surrounds the piece, and that during the preparation, leaves the meat with a wonderful and juicy flavor. However, before placing your order at a local restaurant, you need to know that there are two different types: Schweinshaxe and Eisbein.
The difference, basically, between the two is that the first is roasted and the second is fried.
The term “Eisbein” is more comprehensive and refers to the pork knee piece, and also the name given to the dish when it is cooked. However, when the piece is prepared fried, it is called Schweinshaxe.
As for side dishes, we usually have the Kartoffelsalat (potato salad) and Krautsalat (coleslaw) as an option, the dishes are usually well served, since traditional dishes have this characteristic of being full.
When you come to Germany, be sure to try this local German delight, found in restaurants across the country!