The German name for a baked pork knuckle especially associated with Bavaria is Schweinshaxe.
Schweinshaxe is a large portion of pork from the lower part of the leg. In Bavarian cooking, it is commonly roasted until the skin becomes crisp while the meat remains tender. The dish is often served with gravy, potato dumplings, sauerkraut, or a cabbage salad.
The word Haxe refers to the leg or knuckle area, while Schwein means pig. Preparation differs across Germany: some regions favor roasting, while other pork-knuckle traditions use curing, boiling, or smoking before serving. That is why similar-looking dishes can have different names.
Schweinshaxe is a substantial main course rather than a sausage or stew. It is particularly visible in Bavarian beer-hall cuisine and at festivals, where a single roasted knuckle is often presented as an individual serving. The crispy rind is one of its defining features.