PORK EISBEIN

A Heritage Cut. Fall-Off-The-Bone Tender. Worth Every Hour.

Pork Eisbein — the iconic German ham hock — is one of the most rewarding cuts you can put on the table. Cut from the hind leg of the pig, it features a generous collar of rich, collagen-packed meat wrapped in thick skin that crisps beautifully when roasted. Slow-cook it low and long, and you're rewarded with meat so tender it slides off the bone — deeply savoury, gelatinous, and utterly satisfying.

Available in two styles to suit your cooking preference:

Choose Your Style

• Plain (1kg — Serves 1): Fresh, unseasoned pork hock ready for your own rub, brine, or braising liquid. Full control, full flavour.
• Pickled (1.1kg — Serves 1): Traditionally cured in a seasoned brine for a tangy, deeply flavoured hock with classic Eisbein character. Boil or slow-roast to perfection.

Cooking Methods

Slow Roast (Plain): Season generously with salt, garlic, and herbs. Roast at 160°C for 2.5–3 hours covered, then blast at 220°C for 20–30 minutes uncovered to blister and crisp the skin.

Boil then Roast (Pickled): Simmer in water with bay leaves and peppercorns for 1.5–2 hours until tender. Transfer to a roasting tray and roast at 200°C for 30 minutes to crisp the skin.

Slow Cooker: Cook on low for 7–8 hours until the meat is falling off the bone. Finish under the grill for crackling.

Serving Suggestion: Serve alongside sauerkraut, wholegrain mustard, roasted potatoes, or pap for a South African twist on a timeless classic.

Keep Refrigerated | Best enjoyed fresh