A fat belly munches steaming pork knuckle:
This is how the eating wave of the 1950s and 1960s in Germany is presented. The tender meat from the pig's lower leg has not yet recovered from this damage to its reputation. Too bad, because it is very juicy and aromatic under the layer of fat.
In the traditional Berlin kitchen, the typical German food is cooked, in Bavaria it is grilled as a knuckle. Some top chefs (too few!) are working on the rehabilitation of the pork knuckle. In the "Favorite Parkhotel" in Mainz, Philipp Stein served pork knuckle terrine on wasabi-pea cream, at Sven Elverfeld in Wolfsburg's "Aqua" there was "sour pork knuckle" with mixed pickles, roast potatoes and bacon. Go then!