What is the traditional Bavarian pork knuckle dish served at Oktoberfest?

The traditional Bavarian pork knuckle dish served at Oktoberfest is Schweinshaxe.

The name literally means “swine’s hock,” referring to the lower part of a pig’s leg, between the ankle and the meaty ham. In Bavaria, the dish is also commonly called Schweinshaxn or Sauhaxn. It is typically roasted until the skin becomes crisp while the meat remains tender.

Schweinshaxe developed from the kind of economical, hearty cooking associated with peasant food. Tough, inexpensive cuts became more appealing through long preparation, sometimes involving marinating or slow roasting. Bavarian versions are classically paired with potato dumplings and red cabbage, or with sauerkraut and potatoes.

A common mix-up is Eisbein, another German ham-hock dish. Eisbein is generally cured and lightly boiled, especially in northern Germany, while Schweinshaxe is characteristically roasted in southern Germany. Another regional relative is Austria’s Stelze. At Oktoberfest, Schweinshaxe belongs to the substantial Bavarian food tradition that balances the festival’s beer, pretzels and lighter sausage dishes.