Eisbein is the German name for a culinary dish involving the pickled ham hock, usually boiled. The Polish dish golonka and Swedish dish fläsklägg are very similar, alternatively grilled on a barbecue.
Eisbein is heavily marbled meat covered with a thick layer of fat. The meat is tender and aromatic, but must be cooked or braised for a long time. Usually it is sold already cured and sometimes smoked, and then used in simple, hefty dishes, for example in Berlin served with pease pudding. This can be an alarming experience for the unwary tourist, as it is a huge portion and the skin is usually left soft, seldom crisp (it is not obligatory to eat skin and fat, some people will, others will not), because the dish is merely boiled. In Germany, Eisbein is very commonly served with boiled or mashed potatoes orsauerkraut, and with mustard.
|Size||10x15 cm / 3.9x5.9 inch|