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German Pork Knuckle (baked, half & 2x half size)


  • One of the most popular dishes in Bavaria.
  • Perfect combination of tender, juicy pork, and crispy skin.
  • Fast preparation! Ready in just 20 minutes!
  • Easy to prepare in an oven or air fryer.
  • Made from pork.


German Pork Knuckle, also called “Schweinshaxe” in German, is a popular dish in Bavaria, the home of the Oktoberfest. Germans love to eat pork knuckles because they’re the perfect combination of tender, juicy pork, and crispy skin. German pork knuckle is usually served with potato dumplings, boiled potatoes, and braised red cabbage or sauerkraut. The German Pork Knuckle is produced locally in Kaohsiung with pork. Enjoy it traditionally with our freshly fermented German Sauerkraut.

Half size is ideal for 2 people.



Step 1: Defrost the baked German Pork Knuckle by putting the vacuumed plastic bag into a pot of hot water.

Step 2: After it is defrosted, put it in the air fryer or oven.

Air fryer: The air fryer should have a dimension of approximately 23 x 16 x 11 cm (L, W, H).

Oven: Preheat the oven. Set the oven on either “top and bottom heat” or “fan oven”. Place the pork knuckle on an oven rack with a tray or bowl underneath to collect its fat.

Step 3: Bake it at 180-200 degrees Celsius for 15 to 20 minutes.

Step 4: Cut it into slices and serve with sauerkraut and mustard or other side dishes.



Pork, water, salt, sugar, ascorbic acid (vitamin C), nitrite.


Scope of Delivery:

1 package baked German Pork Knuckle (weight varies due to the bone of the pork knuckle).


Storage Instructions:

The German Pork Knuckle lasts 6 months in the freezer.


Country of Origin:


Weight 485 g

Half, 2x Half