There are traditional dishes that divide opinions. The Berliner Eisbein is one of them. Some say it's too fatty, with too much skin, while others find it wonderfully tender and juicy. What's certain is that anyone who eats a genuine Berliner Eisbein with sauerkraut and potatoes will be guaranteed to be full. But what exactly is an Eisbein, how is it prepared, and why is it called Eisbein? We have clarified these questions for you at a traditional Berlin restaurant and also visited the butcher.

#Eisbein #porkknuckle #Germany

CHAPTERS
00:00 Intro
00:51 The restaurant
01:34 The meat
02:54 Haxe vs. Eisbein
03:30 The cooking process
04:47 The final dish

CREDITS
Report: Jens von Larcher
Camera: Ralph Meiling
Edit: Holger Radeke
Supervising editors: Hendrik Welling/Ruben Kalus

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