German cuisine relies heavily on pork – so much so that you'll find eisbein (pork knuckle) served with potatoes and sauerkraut. Pop over to Zur letzten Instanz, the oldest restaurant in Berlin ...

A related dish, Eisbein, which employs the use of ham hock that's pickled, rather than roasted, is popular in other regions of Germany, particularly around Berlin.

Eisbein is a salt-cured pig knuckle that is simmered for several hours in broth and then served with sauerkraut or potatoes. It is a specialty in Berlin and is a favourite for locals and tourists.