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Schweinshaxe-BAVARIA,Germany

Schweinshaxn, Sauhax, Sauhaxn, Hachse, Haxe, Haxn, Knöchla, Hechse, Hämmchen, Bötel, Pečené vepřové koleno

The term Schweinshaxe is typically used in the southern parts of Germany, predominantly in Bavaria, and it usually refers to a whole pork knuckle that is roasted for hours until it is thoroughly cooked and the skin becomes golden brown and crispy. Pork knuckles are a staple in traditional German cuisine, and they come with various names such as hachse, haxe, haxn, knöchla, hechse, hämmchen, and bötel, mainly depending on the region and a slightly different preparation process.


Eisbein is the northern version of the dish that is typically cured or pickled and then boiled. Though it is commonly found in restaurants throughout the country and the region, Schweinshaxe is a quintessential dish at the popular folk festival Oktoberfest.


The knuckle is almost always served whole, and it’s usually accompanied by sauerkraut, braised cabbage, roasted potatoes, or potato dumplings. Similar dishes are found in other European countries, such as pečené vepřové koleno in the Czech Republic.

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