What preparation technique contrasts Schweinshaxe in Bavaria versus Eisbein in the North?

Roasting for a crispy crust versus simmering until tender

The preparation of the pork knuckle highlights a significant divergence in regional German cooking techniques. In Bavaria, the Schweinshaxe is traditionally roasted, a method deliberately employed to achieve a highly desired exterior characterized as crispy and crunchy, while ensuring the interior meat remains juicy. Conversely, the preparation known as Eisbein, particularly associated with Berlin and the North, utilizes the identical cut of meat but involves slow-simmering rather than roasting. This simmering process results in meat that is exceptionally tender and easily separated from the bone, foregoing the desire for a hard, crisp crust in favor of succulence.