thumb|267px|Corned Eisbein, with [[Sauerkraut]]
thumb|267px|Ham hock position
Eisbein is a German dish of ham hock, usually cured and slightly boiled.
Regional variations
Eisbein is usually sold already cured and sometimes smoked, and then used in simple hearty dishes. Numerous regional variations exist, for example in Berlin it is served with pease pudding.
In other countries
In Santa Catarina, Brazil, Eisbein (joelho de porco in Portuguese) is an important part of the regional cuisine with German origins, brought by the German immigrants who settled in the state. The dish is traditionally served at festivals and German-inspired restaurants, such as the Oktoberfest of Blumenau.
The Polish cuisine's or and the Swedish cuisine's fläsklägg med rotmos are very similar, alternatively grilled on a barbecue. Other similar dishes include the Swiss cuisine's and the Austrian cuisine's Stelze.
See also
References
</references>