Eisbein
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Eisbein, meaning ice leg, is the German name for a culinary dish involving the lower part of hams hocks. It is also known as Hachse, Hechse, Haxe, Hämsche, Bötel or Stelze. In Swiss German, it is known as Gnagi. The name comes from the one time use of this part to make ice skates.
Eisbein is heavily marbled meat covered with a thick layer of crispy fat, or "crackling". The meat is tender and aromatic, but must be cooked or braised for a long time. Usually it is sold cured and then used in simple, hefty dishes, for example in Berlin cooked with pea puree, where it can be an alarming experience for the unwary tourist. In southern Germany and Austria, it is preferred uncured and cooked in an oven, turning the outside rind into a softer crust.
In Germany, Eisbein is very commonly served with a side dish of Sauerkraut which helps bring out its distinctive flavor. Germans are often ridiculed abroad for their fondness of the teutonic Eisbein with Sauerkraut. This may be the true origin of the pejorative term Kraut which is often used in Anglo-Saxon countries to refer to Germans.
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