Bötel is a traditional salt-cured ham hock or pork knuckle hailing from Magdeburg. Just like its cousin from northern Germany, the well-known eisbein (cured and boiled pork knuckle), this cured pork knuckle is typically simmered before it is traditionally served with a side of puréed peas and sauerkraut.

The combination is locally known as bötel mit Lehm und Stroh, translating to pork knuckle with clay and straw, where clay refers to the side of puréed peas, while straw refers to the sauerkraut. The term bötel actually means house, estate or farm in Low German, and, therefore, the name of the dish mentioned above would also translate to a house with clay and straw.

Other typical accompaniments to the salt-cured and boiled pork knuckle include mashed potatoes, slices of fresh bread, and a cold beer on the side.