German Pork Dishes

Schweinebraten is a traditional pork roast originating from Bavaria. It is typically prepared for Sunday lunch and consists of sliced pork roast that's served with homemade gravy, semmelknödel (bread dumplings) or potato dumplings, a... READ MORE

The term Schweinshaxe is typically used in the southern parts of Germany, predominantly in Bavaria, and it usually refers to a whole pork knuckle that is roasted for hours until it is thoroughly cooked and the sk... READ MORE

Spanferkel is the German version of roasted suckling pig. Whether it is prepared cut or whole, the piglet is usually roasted in the oven or on a spit, and comes in numerous regional varieties that are often smothered in oil or butter, stuffed, the... READ MORE

Eisbein is a German dish, traditionally served in Berlin. The name, which when translated means ice leg refers to a pork knuckle or pork hock which is first cured or pickled and then boiled with vegetables and herbs. In Berlin, the hock i... READ MORE

Schäufele is a traditional dish from the south of Germany, using pig’s shoulder as the main ingredient. Depending on the region, the meat can be cured and smoked beforehand, seasoned, and then it is either roasted or boiled. Additional ... READ MORE

Kassler is a traditional Oktoberfest dish made with cured and smoked pork. The meat is usually smoked with alder or beechwood. When served, pork is almost always accompanied by sauerkraut and mashed or boiled potatoes on the side. The origin of th... READ MORE

A barbecue specialty hailing from Saarland, schwenkbraten consists of marinated pork steaks that are grilled on a schwenker, a unique grill which is suspended from a tripod and swung over an open wood fire by a schwenkmeister (th... READ MORE

Saumagen is a German dish from the region of Palatinate, where it was created in the 18th century by local farmers as a way to use up leftover food. Translated as sow’s stomach, saumagen consists of potatoes, carrots, onions, and po... READ MORE

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 befo... READ MORE

Mutzbraten is a spit-roasted pork specialty originating from the Thuringia region. It consists of pork meat that is cut into pieces and then soaked in a marinade of water, salt, pepper, marjoram, thyme, and onions. Traditionally roasted over a bir... READ MORE

This traditional North German specialty uses a combination of pears, green beans, and bacon (birnen, bohnen und speck in German), yielding a uniquely flavored dish. Peeled and cored cooking pears (kochbirnen) are simmered with Fr... READ MORE

Schlesisches Himmelreich or Silesian heaven is a traditional dish originating from Silesia. It consists of smoked pork that is gently simmered with dried fruits such as pears, apples, and prunes. It's traditionally accompanied by kart... READ MORE

Rostbrätel is a traditional dish originating from the region of Thuringia. The dish is made with a combination of pork neck, onions, mustard, salt, pepper, garlic, butter, and dark beer. The sliced pork neck is tenderized and marinated in sal... READ MORE

Siegerländer Krüstche is a traditional dish originating from Siegen. The dish is usually made with a combination of a pork cutlet, flour, eggs, breadcrumbs, bread, butter, salt, pepper, and oil. The pork cutlet is seasoned with salt and ... READ MORE

Kloppschinken is a traditional dish originating from Uckermark. The dish is usually made with a combination of ham (boiled or smoked), milk, nutmeg, eggs, breadcrumbs, and oil. The ham is marinated in a mixture of milk and nutmeg, dried, pounded, ... READ MORE