Craig Meulen Oct 8, 2007:

Look at this: http://www.apl.au.com/media/PorkCuts.pdf :: on p3 you'll find the 'shank' and on p12 the 'shoulder hock' and the 'hand'. All of these would count as 'Eisbein', if I understood my butcher correctly.

Francis Lee (X) Oct 8, 2007:

Plus: is this about 3 separate menu items (Eisbein/Schweinhaxe/Stelze) or are you just asking out of personal interest?

Francis Lee (X) Oct 8, 2007:

Context/readership?! The traditional translation is "(boiled)pig's trotter", so where where's the problem? http://berlinbites.blogspot.com/2005_06_01_archive.html

Paul Cohen Oct 8, 2007:

Hallo, Eszter. hock = Sprunggelenk, Unterschenkel-Fußwurzel-Gelenk (bei unguligraden und digitigraden Säugetieren)

Eszter Bokor (asker) Oct 8, 2007:

Last question: what does "hock" stand for?

Eszter Bokor (asker) Oct 8, 2007:

I'm sorry, but I didn't realise that there is a difference between Eisbein und Schweinshaxe - obviously, we need an Austrian-German translation first...:-)
I am looking for what is Stelze in Austria, the fat part of the pork leg which connets the feet with the leg, so basically the "ankle". It is definitely roasted or grilled but never cooked (in Austria and Hungary at least). Obviously this is then rather Haxe, because it's not the the feet and it's not cooked. So this would be knuckle, right?

Craig Meulen Oct 8, 2007:

w/Brigitte, dazu: Eisbein ist oft gekocht, Haxe gebraten

BrigitteHilgner Oct 8, 2007:

because "trotters" are Schweinsfüßchen. What exactly are you looking for???

BrigitteHilgner Oct 8, 2007:

Oh dear, what a mixture: In Germany, Eisbein is definitely not the same as Schweinshaxe (with an "s" in the middle), because Eisbein is the cured version of Schweinshaxe, which I would translate as "knucke of pork" but definitely not as "trotters"

Craig Meulen Oct 8, 2007:

"trotters" are the bits just below the cut used for Eisbein

Eszter Bokor (asker) Oct 8, 2007:

Ich habe auch noch "trotters" und "Crubeens" gefunden, aber die sind wohl nur für UK verständlich, oder?