Split pea soup

As fall is coming, I'm in the mood for soup. I'd love to make a pot of split pea but have no idea what to use for the ham bones. In the states you can buy bone-in ham steaks. Any idea what to substitute to get that cured flavor without using just the ham and cooking flavor out of it.

You might be able to persuade a butcher to give you some bones, but the cured taste won't be there. Spare ribs (without the marinade) could also be used or maybe a bone-in pork shoulder?

Or get ham stock cubes brought over from the UK or elsewhere. Have never seen ham stock cubes here, but you can get pork stock cubes in many Asian stores. I'm ashamed to admit that I use ham stock cubes (weak solution) with spare ribs for my ham-based soups...

Try a chunk of Kassler. Shredded finely if you want the nice tasty bits in the broth.

Never heard of ham stock cubes. Doubt they are common in the states and havent known to look for them here. Perhaps Karstadt's culinary section may carry them. Ham hocks would work but not to be found here either. Thanks

Based on Wikipedia Eisbein is a northern german dish that uses a cured and boiled hock. Wonder where you get that in Bavaria LOL. I think I'll ask the butcher about Kassler.

Ham hocks are known as Schweinshaxe in German. Wikipedia article here

Yes thats true. However, they are roasted and not cured. I love a good Schweinshaxe!!!

That's what I use in my soup and it's very tasty.

Big huge chunks of thick cut bacon work nicely.

Using some of that, and some kassler too, will do the job pretty well. They'll give a great taste to a stock/soup.

Nah, you can buy brined hocks here, gepokelt or something in that krout language. Alot of supermarkets carry them.

Yeah, gepökelt. I think you can get both brined and unbrined hocks almost anywhere in Germany. Doesn't seem to be a regional thing.