Schweinshaxe
Sign in to savethumb|Schweinshaxe with Knödel|Kartoffelknödel (potato dumplings) in Germany thumb|Roasted Austrian-style Stelze|alt=A table with a platter of meat, a glass of beer, and other foods. thumb|Schweinshaxe served with German fries|Bratkartoffeln (fried potatoes) and [[Sauerkraut at a Bavarian restaurant in Chiang Mai, Thailand]]
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thumb|Schweinshaxe with Knödel|Kartoffelknödel (potato dumplings) in Germany thumb|Roasted Austrian-style Stelze|alt=A table with a platter of meat, a glass of beer, and other foods. thumb|Schweinshaxe served with German fries|Bratkartoffeln (fried potatoes) and [[Sauerkraut at a Bavarian restaurant in Chiang Mai, Thailand]]
Schweinshaxe (; literally 'swine's hock'), 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.