, literally ice leg/bone, is the German name for a culinary dish involving the pickled ham hock,[1] usually boiled. The Polish dish Golonka is very similar, alternatively grilled on a barbeque.
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.[2] This can be an alarming experience for the unwary tourist, as it is a huge portion and the skin is left soft, not crisp (It is meant to be peeled off and not eaten.), because the dish is merely boiled. In Germany, Eisbein is very commonly served with boiled or mashed potatoes or sauerkraut, and with mustard.