A smoked haxe is a piece of pork taken from the upper leg bone of the pig, either from the foreleg or the hind leg. It is also called a pork shank or Eisbein.

This meat contains a lot of connective tissue and is traditionally slow-cooked, making it deliciously tender.

In a smoked haxe, the shank is first brined and then smoked, giving it a rich, smoky flavor.

You can do it after that:

• cooking
• stew
• or cook in the oven for juicy and flavorful results.

It is often served with sauerkraut and potatoes or used in soup.

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