Schweinshaxe
Schweinshaxe is a traditional German dish, particularly famous in Bavaria, featuring a whole pork knuckle (shank) that is typically braised or roasted until the meat is tender and the skin becomes a deep, crackling golden brown. The key ingredients are the pork knuckle itself, often seasoned with caraway seeds, garlic, and salt, and served with hearty sides like potato dumplings (Klöße) and sauerkraut.
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🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates unless served with starchy sides. A typical serving provides significant amounts of B vitamins (especially B12), zinc, and iron from the pork, and can range from 800 to over 1,200 calories depending on the portion size and preparation method.
Nutrition breakdown
| Calories | 1800 kcal |
| Protein | 95 g |
| Carbs | 0 g |
| Fat | 155 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1200 mg |
| Potassium | 900 mg |
| Phosphorus | 750 mg |
| Vitamin B1 (Thiamine) | 1.5 mg |
| Vitamin B6 | 1.2 mg |
| Vitamin B12 | 3.5 µg |
| Niacin (B3) | 18 mg |
| Selenium | 85 µg |
| Zinc | 12 mg |
Per 1 piece (approximately 800 g, bone-in, meat and skin) · estimated, varies by recipe
💡 What's interesting
Culturally, Schweinshaxe is a quintessential centerpiece of German beer hall cuisine, symbolizing hearty, communal feasting. Nutritionally, while calorie-dense, the slow-cooking process renders much of the fat, and the collagen-rich knuckle can be a good source of gelatin, which is often associated with benefits for joint and digestive health.
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AI estimate may be inaccurate · Terms