German Schweinshaxe

German Schweinshaxe is a hearty Bavarian specialty featuring a roasted pork knuckle, typically the hind leg, known for its incredibly crispy, crackling skin and tender, juicy meat. The preparation often involves brining or pickling the meat in a saltwater or vinegar-based solution before roasting to enhance flavor and tenderness.

🍳 View the full German Schweinshaxe recipe →

🍽️ Nutrition at a glance

This dish is very high in protein and fat, with minimal carbohydrates, making it a substantial source of energy. A single serving provides significant amounts of B vitamins, iron, and zinc, but is also quite calorie-dense, often ranging from 700 to 1,000 kcal.

Nutrition breakdown

Calories	850 kcal
Protein	65 g
Carbs	2 g
Fat	62 g
Fiber	0 g
Sugar	0 g
Sodium	1200 mg
Thiamin (B1)	1.2 mg
Niacin (B3)	15 mg
Vitamin B6	0.8 mg
Vitamin B12	2.5 µg
Iron	4.5 mg
Zinc	9 mg
Selenium	55 µg
Phosphorus	520 mg

Per 1 roasted pork knuckle (approx. 500 g, bone-in) · estimated, varies by recipe

💡 What's interesting

Culturally, Schweinshaxe is a centerpiece of Bavarian beer gardens and Oktoberfest, symbolizing hearty German cuisine. The pre-roasting pickling or brining step is a traditional technique that not only seasons the meat deeply but also helps break down proteins for a more succulent result.