My boyfriend went to Germany ten years ago and had this at a pub and has never stopped talking about it so I decided to surprise him. OMG he was in heaven and couldn't have been happier! One of the best purchases I have ever made. Superior quality and your video of how to cook it was perfect! Thank you so very much for making me look like a hero!!!! I just wish I could add a picture of how amazing it came out.
Siegi's Eisbein (Salt-Cured Ham Shank) - Frozen
This classic German delicacy takes the traditional Schweinehaxe up another notch. Processed in salt brine for two weeks bring out the rich flavors of the meat. The Eisbein will be considerably more salty tasting than Schweinehaxe.
Prepare as you would traditional Schweinehaxe. Use your rotisserie or roaster to get the classic flavor of juicy pork, encased in crispy skin. Uncooked, each piece weighs approx. 3.5 pounds. Each Haxe makes a very generous meal for one. Roast the meat at 350 degrees until the internal temperature at its thickest point is at least 160ºF. The skin of the meat should be crispy and deep brown. It can take 3 to 4 hours to roast. How long it will take, depends on your oven and how many Eisbeins you are roasting at a time.
For a different way to prepare this dish, check this link for a customer-supplied recipe where the meat is not roasted. Recipe for non-roasted Eisbein.
Made in the USA - USDA Inspected - EST 13202
Watch Chef Uwe prepare this product in the GermanDeli Test Kitchen.
IngredientsIngredients: Pork Ham Shank, Cured with Water, Salt, Brown Sugar, Dextrose, Sodium Nitrite.
The Eisbein is produced in a facility that uses milk products and pistachios.
Ingredients in GermanZutaten: Schweinshaxe, mit Wasser,Salz, braunem Zucker, Dextrose und Natriumnitrit gepökelt.
Kann Spuren von Milchprodcten und Pistachios enthalten.
Most Helpful Reviews :
My wife bought me three of these for my birthday. This past weekend I cooked one of them as Chef Ewe explained in the video. I criss-cross sliced the skin and used my home brewed Rauchtoberfest beer to pour on it, a little salt and pepper on the skin and baked it at 350° for 3-1/2 hrs. The meat was to moist and the skin so crispy. I made a rue and the drippings made a fantastic gravy. We loved it!!!❤️ðð¼
as Fraenkin living in the states I did try the eisbein the first time and I only can say ... a little bit home and so so good the only thing its salty and better to cook then to rost for rosting you must take the unsalted ... but cooking and sauerkraut and semmelkloesse ein gedicht a little heaven .. but it takes 4 hours at least then it should not cook to much ....enjoy this is the best eisbein in the staates ...
It turned out just like the ones I've eaten in Munchen. It was wunderbar!