Eisbein – Cured or Uncured?

Eisbein is the front and rear shin of the pig, with the meat surrounded by a thick layer of fat. There are various recipes for its preparation, differing by region. In northern Germany, Eisbein is usually cured first and then boiled. In contrast, in southern Germany and Austria, it is roasted uncured in the oven or grilled. In these regions, it is commonly known as Schweinshaxe.

Generally, the meat of Eisbein is very tender and has an aromatic and spicy taste. However, you need to account for a relatively long cooking time to make the Eisbein pleasantly tender. After cooking, the meat should easily come off the bone. When buying, note that the rear Eisbein is visibly meatier than the front Schweinshaxe, as the latter contains a higher bone ratio. If the meat enjoyment is a priority, opt for the rear hock. Whether cured or uncured Eisbein is better depends entirely on personal preferences and intended use.

Cured Eisbein: Advantages and Disadvantages

When curing Eisbein, this method significantly extends its shelf life. In former times, such preservation methods were used to stock up for emergency times. Moreover, the curing salt enhances the flavors of the Schweinshaxe, making the meat even more delicious. Additionally, drier pieces of meat become noticeably juicier and more tender when cured. This way, you can stock up on cured Eisbein, preferably stored in a stoneware pot. Suitable storage rooms are dark and cool places. In a cellar with temperatures between 2 to 7 degrees Celsius, you can store cured hocks for several weeks.

If you turn the meat regularly, more juice will emerge and better cover the pickled goods. However, note that while cured Eisbein lasts longer, caution is needed during further preparation. Curing salt usually contains nitrite, so don’t grill or fry these foods in a hot pan. At temperatures above 150 degrees Celsius, nitrite transforms into harmful nitrosamines. Therefore, it is better to prepare cured Eisbein in the oven at a low setting or gently cook it in stews and soups.

Uncured Schweinshaxe: Advantages and Disadvantages

If the Eisbein is not cured, you can prepare the meat without concerns at very high temperatures. This includes roasting on a grill or frying in a pan. Furthermore, the Schweinshaxe retains its natural flavor and doesn’t taste overly salty. The spices used also stand out better. However, uncured meat doesn’t keep as long. It should always be stored in the refrigerator and consumed within three days of purchase.

Properly Preparing Eisbein

Preparing a Schweinshaxe requires patience. Depending on the size and the animal, the required time can be up to 3 hours. For a particularly thick and well-marbled Eisbein, a longer cooking time is necessary to soften it. This wait is worthwhile as the bones and tendons give the dish a stronger flavor.

For cured Eisbein, the broth should simmer gently without boiling. Uncured Eisbein can also be cooked in a pressure cooker, which halves the preparation time. In a pan, sear the Schweinshaxe quickly on both sides with high heat, then stew it for one to two hours. When cooking Eisbein in the oven, the fatty rind forms a delicious crust over time. Finally, briefly grill the cooked Schweinshaxe for an extra 10 to 30 minutes. Rotate the Eisbein and occasionally baste it with some broth to prevent the crust from burning.

Suitable Side Dishes for Schweinshaxe

Regardless of whether the Eisbein is cured or uncured, traditional side dishes include boiled potatoes and sauerkraut. However, side dishes can also vary by region. Many northerners prefer mashed potatoes and peas, while in the south, dumplings and pickled vegetables are served with Schweinshaxe. Alternatively, you can enjoy it with bread and horseradish or mustard for a contrast in flavor.

Additionally, you can use the broth as a flavor carrier to cook vegetables. Foundations include:

• Apple juice or white wine
• Lard
• Bay leaves and caraway
• Pepper and allspice berries

This makes the hearty and substantial meat dish more digestible, which is also easier on the stomach.