Pork knuckle, or schweinshaxe in German, is a beloved Bavarian specialty where a cured ham hock is roasted to perfection—crispy skin on the outside, tender and juicy meat inside. This dish is a prime example of how humble, inexpensive cuts of meat were transformed by clever cooking into hearty, satisfying meals for peasants in the region. I …
Continue reading “Pork knuckle, potato salad, asparagus salad and purple sauerkraut (Germany)”